2 grapefruits

2 blood oranges

2 navel oranges

2 endives

1 small red onion, thinly sliced (soaked for 10 minutes in ice water)

1/4 cup (60 ml) small basil leaves

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) red wine vinegar

Freshly ground pepper

Supreme the citrus by removing the skin, pith and membrane and divide into skinless sections. Keep the juice for another use.

Split one of the endives into leaves. Set aside. Remove the core of the other endive and thinly slice lengthwise.

Gently toss all the ingredients except for the whole endive leaves.

Serve at room temperature. Garnish with the endive whole leaves.

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