1 ruby grapefruit
2 whole endive heads (can substitute butter leaf lettuce or even large spinach leaves)
2 Tbsp. Barrel Aged Moscatel Wine Vinegar
2 Tbsp. Herbes de Provence Olive Oil
1 Tbsp. honey
sea salt to taste
Segment the citrus fruit, then slice each segment into small wedges with smaller pieces for the lime, which is quite a strong flavour, and bigger wedges for the grapefruit and orange.
Slice the bottom off the endive and arrange separated leaves on a serving platter so that they are little cups.
Evenly distribute the citrus fruit between the cups, then drizzle with the vinegar, olive oil and honey. Sprinkle with sea salt if desired and serve immediately.