4 cups loosely packed curly endive, washed and drained
1 head escarole, washed and cut into thin strips
2 grapefruits, peeled and cut into suprême cut filets (reserve 2 tablespoons juice)
4 tablespoons extra virgin olive oil
1 – 2 teaspoons ginger juice* from fresh ginger root
Kosher salt and fresh ground black pepper
Directions:
Place endive and escarole in a salad bowl. Season with salt and pepper. Top with grapefruit juice, extra virgin olive oil and ginger juice and toss to coat.
To serve:
Distribute onto 8 chilled salad plates. Distribute grapefruit segments on top of each salad. Serve immediately.