Ingredients

• 4 ounces orange juice
• 1 grapefruit
• 2 tablespoons lemon juice
• 5 ounces extra-virgin olive oil
• 1 (6 to 7 ounce) sunchokes (Jerusalem artichokes), peeled and thinly sliced
• 4 large artichokes, cleaned with stems and chokes removed, hearts sliced very thin
• 1 ounce mixed chicories (frisee, radicchio, endive), cut into small pieces
• 1 teaspoon chopped chives

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Instructions

1. Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve.
2. Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice.
3. Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning.
4. Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates.
5. Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories.
6. Drizzle the plates with the remaining vinaigrette; and serve.