Endive, Avocado and Red Grapefruit Salad

• SALAD
• red grapefruits↗2
• Belgian endive↗4
• ripe Hass avocado↗1

  pitted and peeled

• DRESSING
• white wine vinegar↗3⁄4 teaspoon
• honey↗1 tablespoon
• low-fat sour cream↗1 1⁄2 tablespoons

  I used fat free Greek yogurt

• coarse salt↗1⁄8 teaspoon
• fresh ground pepper↗
• extra virgin olive oil↗1 1⁄2 tablespoons

Step-by-step instructions

1. 1

   Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.

2. 2

   Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.

3. 3

   Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.