From: Chefs Gayle Pirie and John Clark, Foreign Cinema, San Francisco.
Yield: 6 servings.
- 2 ruby grapefruits
- 1 Tbsp. champagne vinegar
- 1 Tbsp. minced shallot
- 3 Tbsp. creme fraiche
- 2 Tbsp. extra-virgin olive oil
- to taste, kosher salt and freshly ground pepper
- 4 large endives (about 11⁄2 lb.), leaves separated
- 2 Hass avocados, cut into 1⁄2” dice
- 1 lb. smoked trout fillets, skinned and flaked into 1” pi