The food lab better home cooking through science ( PDFDrive ) 989

leaves, and cut lengthwise into ½-inch-wide strips 1 ruby red grapefruit, cut into suprêmes (see here) ⅓ cup dried cranberries ½ cup Fig and Pumpkin Seed Vinaigrette (recipe follows) Kosher salt and freshly ground black pepper Combine the chicory, endive, grapefruit, cranberries, and dressing in a large bowl and toss to coat Season to taste with salt and pepper Serve immediately Fig and Pumpkin Seed Vinaigrette NOTE: Fig preserves can be found in most cheese shops and in the cheese section of many supermarkets If unavailable, substitute any not-too-sweet fruit preserves, such as orange or grapefruit marmalade, apricot jam, or sour cherry jam MAKES ABOUT 1 CUP 3 tablespoons balsamic vinegar 1½ tablespoons fig preserves (see Note above) ⅓ cup toasted pumpkin seeds 1 medium shallot, finely minced about 2 tablespoons ½ cup extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the vinegar, preserves, pumpkin seeds, and shallots in a small bowl Whisking constantly, slowly drizzle in the olive oil The dressing should emulsify and thicken significantly Season to taste with salt and pepper The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using  ...dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using