Recipe: Belgian Endive & Grapefruit with Goat Cheese Fritters

Serves 8

Worthy of a dinner party for Martha Stewart (when I served it to her, she ate every bite), this salad is also perfect for a family gathering. Adapted from "Entertaining in the Northwest Style" (Sasquatch, 2005).

For the Goat Cheese Fritters

1 (11-ounce) log soft, white goat cheese

½ cup flour

2 eggs

2 tablespoons water

½ cup bread crumbs or Panko breading

½ cup walnuts, finely chopped

Canola oil for frying

For the Grapefruit Vinaigrette

1 cup fresh squeezed grapefruit juice

2 tablespoons sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup olive or walnut oil

For the Salad

5 or 6 heads Belgian endive (5 large leaves per salad)

4 large red grapefruits

2 bunches watercress or 2 cups spinach, cut into fine ribbons

1 cup toasted walnuts

1. Prepare the fritters in advance. With a sharp knife dipped in hot water, cut cheese into 8 rounds, each about ¾ inch thick. Line up three soup bowls, put the flour in one bowl. Beat the eggs with the water in the second bowl, and put the breadcrumbs and walnuts in the third bowl. Roll each piece of cheese in flour, shaking off the excess. Dip each flour-coated round of cheese into the egg mixture, then roll in breadcrumbs to coat, and set aside. Fritters may be prepared ahead up to this point and refrigerated for several hours or overnight.

2. Trim the base from each head of Belgian endive. Pull the larger individual leaves from each head and set aside; discard the cores or save them for another use. With a zester, remove the colorful outer rind from the grapefruit and reserve. With a sharp knife, cut the top and bottom from each grapefruit, then cut away peel; remove any bits of white membrane left attached. Working over a bowl to catch juice, remove each section by cutting along the membranes on either side. Cut in toward the center then out. Sections may be prepared several hours in advance. Reserve juice for vinaigrette.

3. Make the vinaigrette. Boil the grapefruit juice with the sugar, salt and pepper in a non-reactive saucepan until it is reduced to 1/3 cup. Take the pan off the heat and whisk in the oil. Serve at once, or cover and keep refrigerated until serving time.

4. Arrange 5 leaves of endive in a palm-leaf pattern on each serving plate. Plant a section of grapefruit in each leaf and a bundle of watercress leaves at the base of the endive leaves.

5. Just before serving, fry the goat cheese fritters. Heat a half inch of oil to 375 degrees, or until a cube of bread floats immediately to the top and sizzles. Fry the breaded cheese, 2 or three pieces at a time, for 2 minutes on each side, or until golden, and transfer directly from hot oil to plates, resting hot fritters on the beds of watercress. Drizzle each salad with an ounce of the grapefruit vinaigrette and top with toasted walnuts. Serve at once.