Red & Green Belgian Endive, Blood Orange, Meyer Lemon, Cocktail Grapefruit, Navel Orange, Candied Walnuts, Dried Cranberries, Vermont Creamery Creme Fraiche
I trimmed the endive and tossed it in some olive oil before seasoning it with salt and pepper. I cut supremes of all of the citrus and arranged them on the plate with the endive. I added the cranberries, some sliced shallot and walnuts that were candied with raw sugar.
The dressing was made by whipping the creme fraiche with some white balsamic vinegar. I spooned the dressing onto the plate and sprinkled everything with some diced chives.