1 grapefruit
2 navel oranges
2 mandarin oranges
1/2 red onion
4 cups escarole (generally one head will be enough)
3 oz bleu cheese, crumbled
3 oz virgin olive oil
1 oz red wine vinegar
salt and pepper
1/4 cup minced fresh chervil (optional)
Option: other sweet citrus fruit (ex. tangerines) can be substitued.
Cut off the tops and bottoms of each fruit piece. Slice off the remaining peels. Break apart the natural slices of the various fruit.
Slice the onion thinly, then cut in halves across the pieces and break apart the rings.
Cut the head of escarole into one-inch pieces, throwing out the most green parts of the leaves furthest from the core.
Place the cheese and oil in a bowl and blend thoroughly with a folk, mashing until it is well-mixed. Mix in the vinegar, salt and pepper. Add the escarole and mix until it is well-coated.
Serve the escarole on plates topped with the fruit, onion and a sprinkle of chervil.
Serves six as a starter.