From: Chefs Gayle Pirie and John Clark, Foreign Cinema, San Francisco. Yield: 6 servings. 2 ruby grapefruits 1 Tbsp. champagne vinegar 1 Tbsp. minced shallot 3 Tbsp. creme fraiche 2 Tbsp. extra-virgin olive oil to taste, kosher salt and freshly ground pepper 4 large endives (about 11⁄2 lb.), leaves separated 2 Hass avocados, cut into 1⁄2” dice 1 lb. smoked trout fillets, skinned and flaked into 1” pieces Using a knife, carefully peel the grapefruits; be sure to remove all the bitter ...

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