Ingredients
- 2 ruby grapefruits
- 1 tablespoon Champagne vinegar
- 1 tablespoon minced shallot
- 3 tablespoons crème fraîche
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 large endives (about 1 1/2 pounds), leaves separated
- 2 Hass avocados, cut into 1/2-inch dice
- 1 pound smoked trout fillets, skinned and flaked into 1-inch pieces
Description
Food & Wine
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