Endive & grapefruit salad with pistachio vinaigrette & anchovies

Vinegar, rice, unseasoned	½ cup
Water	½ cup
Sugar	½ teaspoon
Onion, red, halved, thinly sliced	1 small
Grapeseed oil	2 tablespoon
Pistachio oil	1 tablespoon
Vinegar, apple cider	1 tablespoon
Mustard, Dijon	1 teaspoon
Pistachios, finely crushed	1 tablespoon +
Chives, minced	1 teaspoon
Salt, kosher
Pepper, freshly ground
Grapefruit, ruby red, skin & pith removed, cut into sections	1
Belgian endives, halved lengthwise, cored, thinly sliced lengthwise	2
Parsley leaves, lightly packed	½ cup
Tarragon, finely chopped	1 teaspoon

1. In a small saucepan, combine the rice vinegar, water, and sugar; boil.
2. Stir in the onions; rest for 1 hour, and then drain.
3. In a large bowl, whisk together the grapeseed and pistachio oils, apple cider vinegar, and mustard.
4. Add pistachios and chives, and then season with salt and pepper.
5. Add the grapefruit sections and any juices.
6. Add the endives, parsley, tarragon, and 1/2 cup of the pickled onion (reserve the remaining for another use); toss well.
7. Season with salt and pepper.
8. Divide onto plates, garnish with remaining pistachios and anchovies; serve immediately.

Recipe adapted from Food&Wine Magazine.

Grilled chicken with cherry salsa

Grapefruit, ruby red, juiced	1
Lime, juiced	1
Garlic, chopped	2 cloves
Green pepper, hot, chopped	2 tablespoons
Cumin	1 teaspoon
Salt	1 teaspoon
Chicken breasts	2
Salsa
Cherries, pitted, coarsely chopped	2 cups
Jalapeño, seeded, chopped	1
Onion, white, chopped	1
Basil leaves, chopped	¼ cup
Balsamic vinegar	2 teaspoons
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon

Marinade

1. In a plastic Ziploc bag, combine the grapefruit and lime juices, garlic, pepper, cumin, and salt.
2. Add the chicken, and marinate in the refrigerator for 1 to 2 hours.

Salsa

1. In a glass bowl, combine the cherries, jalapeño, onion, basil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.

Grill

1. Grill the chicken until it’s no longer pink inside.
2. Serve with the cherry salsa.

Honey-grapefruit sorbet

Grapefruits, freshly squeezed, chilled	5 to 6 (400 ml)
Honey, raw, clover or blackberry or other strong flavor	1/3 cup (100 ml)

Excluding frosty dairy-based dishes, this is the most amazing frozen dessert I know! No sugar. No fat.

NOTE: Because there are only two ingredients, ensure they're perfect. Also, this recipe works best on a 4:1 ratio; for example: 400 ml of grapefruit to 100 ml of honey.

1. Heat honey on low until it liquefies. (Never microwave as it damages the honey.
   I place the measured amount of honey in a water-bath, stirring until it liquefies.
2. Remove from heat, and stir in freshly squeezed grapefruit. (Better to pour the honey into the grapefruit... as it cools more quickly for the next step)
3. Pour into ice cream machine, and run for 40 minutes or so.

Presentation wow factor:

1. Rinse and chill some oranges for a few hours.
2. Cut the tops off and keep, and then scoop out each orange, making it in to a serving cup.
3. Fill with honey-grapefruit sorbet.
4. Cover with orange tops, and chill in freezer over night.
5. Take to office or gathering; set out for 10 minutes to soften before serving.