- 4 Belgian endives, blanched and sliced vertically
- 1 large pink grapefruit (without skins and membranes)
- 1 cooked and chopped chicken or turkey breast
- Sauce ingredients (blend in a blender): 2 tbsp. olive oil and following:
- 4 tbsp. mascarpone (optional)
- 1/2 cup plain yogurt
- 1 tbsp. honey
- 1 tbsp. vodka (optional)
- 2 tbsp. mild vinegar
- 1/4 tsp. mustard
- 1/2 seeded red bell pepper (or pickled)
- salt and pepper
- Arrange endive in a spoke-like arrangement on a large plate.
- Place chopped chicken on top and cover with grapefruit sections.
- Pour the blended sauce over and serve chilled.
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