Ingredients

• 2 medium-size grapefruits
  
• 2 medium-size heads Belgian endive 1 Tbsp
• Balsamic vinegar 1 Tbsp
• Dijon mustard 2 tsp
• Drained capers 1/2 tsp
• Sugar 1/2 tsp
• Salt 1/4 cup
• Olive or salad oil 1 lb
• Mixed baby greens or mixed salad greens (about 12 cups loosely packed)

Directions

1. With knife, cut peel from grapefruits.
2. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane.
3. Place grapefruit sections on plate.
4. Cut endives lengthwise into matchstick-thin strips.
5. In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and 2 Tbsp grapefruit juice (reserve any remaining grapefruit juice for another use).
   
6. With wire whisk or fork, slowly beat in olive or salad oil until mixture thickens slightly.
   
7. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.
   

Nutrition Facts

• Saturated Fat 0g 0%
• Cholesterol 0mg 0%
  

• Dietary Fiber 4g 16%
  
• Sugars 4g