Ingredients
- 2 Florida Grapefruit, zested and segment
- 1 medium white onion, sliced
- Salt and pepper, to taste
- 50g sugar
- 30ml red wine vinegar
- 1 tsp chopped rosemary
- 4 endives
- Pumpkin seeds, toasted
- 100g goat’s cheese
- A handful of flat leaf parsley, chopped
- 2 tbs extra virgin olive oil
Instruction
- Make the onion marmalade: add the sliced onions to a shallow pan and season with a little salt. Cook over a gentle heat until softened.
- Stir in the sugar and red wine vinegar, letting them melt down into the onions.
- Zest the Florida Grapefruit straight into the pan and add the chopped rosemary—this brings a fresh, citrusy depth to the marmalade.
- Let the mixture bubble away and reduce until it becomes sticky and glossy. Once ready, transfer the onion marmalade into a bowl and set aside.
- Glaze the endive: using the same pan, cut the endives in half lengthways and place them cut side down in the pan. Cook over a medium heat for 2–3 minutes, just until they caramelise and soften slightly.
- Assemble the salad: spread the onion marmalade onto a large serving plate and place the glazed endive on top.
- Scatter over the toasted pumpkin seeds, crumbled goat’s cheese, and chopped parsley.
- Finish by adding the Florida Grapefruit segments, letting their sweet, citrus juices bring everything to life.
- Drizzle with extra virgin olive oil and serve immediately.
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