Directions
- Drain the grapefruits over a saucepan to collect the juice from the can. Reserve the grapefruit quarters.
- In the saucepan, add balsamic vinegar and honey. Bring to a boil, then simmer over low heat, 6 to 8 minutes, until a syrupy mixture forms. Remove from the heat and let cool.
- Meanwhile, dice the grapefruit quarters.
- In a salad bowl, mix the goat cheese with the diced grapefruit, pecans, parsley and chives. Season with salt and pepper and toss gently.
- Spread the grapefruit preparation on the endive leaves. Drizzle with the grapefruit caramel and garnish with the microgreens.
