Grapefruit and Endive Plate
- Olive oil
- Sherry vinegar
- Goat cheese
- Whisk together 4 tablespoons olive oil, 2 teaspoons sherry vinegar, and a pinch of salt and set aside. Halve the leaves of 3 bunches of endive and arrange them faceup on a serving platter. Stack goat cheese and grapefruit segments in the middle of each leaf, then drizzle the plate with the dressing. Serve it as a starter instead of a traditional cheese plate or as a fun take on a caprese salad.
- Recipe by Miguel Rebolledo, executive chef at Bulla Gastrobar in Miami