Citrus salad with endives and ricotta salata

Prep: 20 minutes Makes: 4 servings I like to use Meyer lemon, walnut oil and Banyuls vinegar in the dressing for this special salad. 3 to 4 tablespoons classic all-purpose vinaigrette (right) made with walnut oil and Meyer lemon zest 1 oro blanco grapefruit or pomelo 2 blood oranges 1 satsuma mandarin or 2 clementines, peeled, sectioned, each section cut into thirds 1 large ripe avocado, halved, pitted, diced 1 large head or 2 small heads Belgian endive, ends trimmed ½ small head red radicchio, thinly sliced 2 cups torn small leaves of escarole or curly endive 1 chunk (about 2 ounces) ricotta salata (or pecorino Romano) ¼ cup roasted and salted pistachio nuts Freshly ground black pepper 1 Make the vinaigrette using the ingredients given and following the classic recipe. 2 Peel the grapefruit with a knife as follows: Slice the ends off. Put the grapefruit on the cutting board cut side down. Use a large knife to cut away all the rind and white pith, curving the knife with the curve of the fruit. Then use the knife to slice the grapefruit horizontally into ¼-inch-thick slices. Do the same with the blood oranges. 3 Arrange the grapefruit and blood orange slices in alternate colors in a ring on a large serving platter. Sprinkle with mandarin segment pieces and then the diced avocado. 4 Cut the endive in half lengthwise; cut crosswise into ½-inch-wide slices. Put into a large bowl with radicchio and escarole. Add 2 to 3 tablespoons vinaigrette; toss to mix. Drizzle remaining vinaigrette over the citrus. 5 Arrange the dressed lettuces in the center of the citrus. Use a vegetable peeler to shave the ricotta over the whole plate. Sprinkle with nuts and pepper. Serve immediately.

Nutrition information per serving: 329 calories, 23 g fat, 5 g saturated fat, 15 mg cholesterol, 27 g carbohydrates, 10 g sugar, 9 g protein, 367 mg sodium, 8 g fiber