This is a great simple winter salad. I grew up eating ruby red grapefruits all winter long since my swim team sold boxes of them instead of cookies. I have never stopped loving the sweet tart and bitter flavor they have!

Serves: 4

1 pound fingerling potatoes
2 tablespoons olive oil
Coarse salt
Freshly ground black pepper
2 heads endive
1 head radicchio
1 grapefruit, segmented, 1/4 cup juice reserved
1 tablespoon lime juice
1 tablespoon honey
1/2 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper

1/3 cup roasted, salted pepitas


Preheat the oven to 375 ° F.
Toss fingerlings in olive oil and season with salt and pepper, and spread the potatoes out on a baking sheet. Roast at for 30 minutes or until tender. Let the fingerlings cool and then slice into ¼-inch-thick rounds.

Cut the radicchio head into quarters, remove the core and cut each quarter in half lengthwise one more time. For endive, wait until just about to serve then quarter, remove core and julienne.

Whisk the reserved grapefruit juice with lime juice, honey, and olive oil, Season with salt and pepper. Toss the radicchio, endive, grapefruit segments, and the fingerling rounds together. Drizzle with the vinaigrette and sprinkle the pepitas on top.