Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.