Walnut Citrus Salad with Cumin-Dijon Dressing Recipe

Directions

Dressing

• 1.

  In a small sauce pan, combine cornstarch and vegetable broth, mix until forms a paste.

• 2.

  Next, add the hot water and mix until well combined

• 3.

  Heat, on medium heat, for 2 minutes or until the mixture thickens. Stir often.

• 4.

  Refrigerate to cool, to be used later.

• 5.

  In a blender cup add Truvía® Original Sweetener, mustard powder, cumin, vinegar, salt and oil.

• 6.

  Pulse blender for 10 seconds 4-5 times.

• 7.

  Scrape down sides of blender.

• 8.

  Once starch solution is cooled, add to blender cup.

• 9.

  Pulse blender for 10 seconds 2-3 times.

• 10.

  Transfer to sealable wide mouth container.

• 11.

  Store in refrigerator until needed, the mixture will continue to firm up as it chills.

Salad

• 12.

  Remove and discard outer leaves of endive, rinse with cold water and pat dry with a towel.

• 13.

  Cut each endive head diagonally into ¼ inch thick slices.

• 14.

  In a large bowl combine endive, walnuts, parsley leaves and chilled dressing

• 15.

  Top with grapefruit.

• 16.

  Serve, refrigerate unused portion in covered container.