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The appeal of this dish is in how the slightly bitter escarole is balanced with
the sweetness and acid of the citrus and the richness of the cheese.
1 grapefruit
2 oranges
2 mandarin oranges
1/2 red onion
4 cups escarole (one head will suffice)
3 oz crumbled bleu cheese
3 oz olive oil
1 oz red wine vinegar
salt and pepper
1/4 cup fresh chervil, minced (optional)
Note: other sweet citrus such as tangerines may be substitued, as long as their
seeds are removed.
Slice top and bottom off of each piece of fruit. Cut off remaining peel,
following the round contour of the fruit. Break apart the individual slices of
each piece of fruit.
Cut onion into thin slices, and then cut across slices and break apart rings,
leaving individual pieces of onion one inch in length.
Cut the escarole into bite-sized pieces, discarding the greenest parts of the
leaves furthest from the center.
Put the cheese and oil in a bowl and mash together with a folk until well-mixed.
Add the vinegar, salt and pepper to taste, and mix. Add the escarole leaves and
gently mix until the leaves are well-coated.
Plate the escarole, add the fruit and onion, and sprinkle with chervil.
Serves 6 as an appetizer.