Endive and Grapefruit Salad with Smoked Trout

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

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