Endive Salad in Grapefruit Dressing

Ingredients:

• 1/4 cup raw cashews
• One and a half pink grapefruits
• 2 tablespoons Dijon mustard
• 1 tbsp. honey
• 1 tbsp. apple cider vinegar
• 1/4 tsp vanilla extract
• 1/4 cup extra-virgin olive oil
• 1 head yellow endive, leaves separated
• 1 head red endive (or a small head of radicchio), leaves separated

Preparation:

1. Preheat oven to 350°F (175°C). Spread the cashews in a single layer on a baking sheet and toast on the middle rack until golden brown, 5 to 8 minutes. Sprinkle with salt.
2. Prepare the vinaigrette dressing:
   
   Grate the zest of half a grapefruit (set aside) and juice one grapefruit. In a blender, combine the zest and juice, mustard, honey, vinegar, and vanilla extract and blend on high speed. Without stopping the blender, add the olive oil in a steady stream. Blend until the dressing is smooth.
3. Prepare the salad:
   
   Peel the reserved grapefruit half and cut into wedges. Arrange the endive leaves on plates. Sprinkle the endive with grapefruit slices and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.