• 1 blood orange
• 1 navel orange
• 1 grapefruit
• 1 small shallot, finely diced
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• Belgian endives, trimmed
• small head Bib or Butter lettuce
• Coarse sea salt for garnishing, such as fleur de sel
1. Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit’s curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
2. Make the vinaigrette; macerate the shallots with red wine vinegar (let them sit in the vinegar) in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons reserved citrus juice. Season with salt and pepper to taste.
3. Slice the endive crosswise into 1-inch thick ribbons (but slice the dense core thinner). Separate larger leaves from the head of Bibb lettuce and line 2 salad plates with 1 or 2 large leaves. Place the endive ribbons in the center of larger lettuce leaves.
4. Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Adapted from David Tanis, NYTimes cooks