• 2 medium grapefruit
• 2 heads Belgian endive
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons capers
• 1/2 teaspoon agave
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 pound mixed baby greens or mixed salad greens

Directions:

1. Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
2. Cut endives lengthwise into strips.
3. Add salad greens, grapefruit sections, and endive to dressing in bowl.
4. In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
5. Either reserve the rest of the grapefruit juice, or drink immediatley like I do!

Source: Marisas Healthy Kitchen

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