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 (above) 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

1⁄2 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)

1⁄4 cup roasted and salted pistachio nuts

Freshly ground black pepper

Make the vinaigrette.

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 1⁄4-inch thick slices. Do the same with the blood oranges.

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.

Cut the endive in halve lengthwise, then cut crosswise into

1⁄2-inch-wide slices. Put into a large bowl with radicchio and escarole. Add 2 to 3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1 or 2 tablespoons vinaigrette over the citrus.

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.

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