makes four servings
heads of endive
medium avocado, peeled and diced
bay shrimp, rinsed and drained
strips bacon, chopped
small bunch chives, chopped
Salt and pepper, to taste
Using a sharp knife, cut the top and bottom off each grapefruit. Set it on a cutting board on one of the cut ends, remove the skin and the white pith by cutting along the natural curve of the fruit. Discard the skins. Hold the grapefruit in your hand and using your knife, cut between the membranes to release all of the segments. Cut each segment into 4 or 5 small pieces and place them into a medium sized mixing bowl. Use your hands to squeeze the excess juice from the remaining whole grapefruit into the bowl.
Cut an inch off the root end of each endive, allowing the leaves to separate. Set aside the larger leaves on a plate and cover with a damp cloth. Slice any remaining smaller leaves into small half circles and add them to the grapefruit.
Add the avocado and chives to the bowl. Holding back the ingredients in the bowl with your hand, pour out the grapefruit juice into a cup or small bowl. It should measure approximately one half cup. Stir the cornstarch and Dijon mustard into the grapefruit juice until well combined and set aside.
Place a small frying pan over medium heat and add the bacon. Cook the bacon until crispy. Remove bacon to a plate to cool and return the pan to the heat with the remaining bacon fat. Using a fork, slowly add the grapefruit juice mixture to the pan. Cook until heated through and well combined, then season with salt and pepper to taste. Add the shrimp and heat until warmed. Do not overcook the shrimp. Check for seasoning.
Evenly divide the endive spears on the plates. Top with the grapefruit salad mixture. Spoon the warm shrimp and dressing on top and sprinkle each plate with bacon pieces. Serve immediately.
bacon recipe source: Sunkist.com (@Sunkist), 14130 Riverside Dr, Sherman Oaks, CA 91423