Bitter Greens Salad

Bitter Greens Salad
Serves 6-8

This salad (or bitters in general) help keep your palate awake during a big meal and aid digestion. They’re also incredibly delicious and beautiful, making them a stunning side for any table – holiday or not. I love combining radicchio and endive for a festive feel and layering elements of sweet, savory and crunch. Make the dressing in the bottom of your serving dish and lay ingredients on top, when you’re ready to serve, simply toss together at the table.

1 shallot, minced
¾ teaspoon salt
1 grapefruit, zested and juiced
2 tablespoons apple cider vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
2 heads radicchio, halved with stem remove
1-2 endives
¼ cup whole walnuts
1 pear, sliced
1-2 avocados, pit removed and sliced

In a bottom of a large salad dish (or in a smaller container or bowl if making independently), whisk together shallot, salt, grapefruit zest and juice, apple cider vinegar, honey, and olive oil.

Break apart radicchio and endive leaves (leaving as whole as possible) and layer on top of dressing. Garnish with walnuts, pear, and avocado. If not serving right away garnish pear and avocado with a touch of lemon juice to prevent oxidation and/or add just before serving.