How to Make Citrus and Endive Salad With Mint Yogurt
- 1). Preheat the oven to 400 degrees F.
- 2). Put the almonds on a baking sheet and toast until lightly golden brown, approximately 8 to 10 minutes. Transfer to a bowl to cool at room temperature.
- 3). Mix the yogurt, grapefruit juice, sea salt, garlic and mint together in a small mixing bowl. Set aside.
- 4). Slice the citrus fruit into individual segments. Slice some of the pieces, but leave others whole.
- 5). Put the Belgian endive into a large mixing bowl and toss with the yogurt dressing to coat. Arrange the dressed endive on a large serving platter and top with the fruit mixture. Chop the almonds in half and scatter over the dish. Chill in the refrigerator for 10 to 15 minutes and serve.
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