Ingredients

• 1 jar pitted California green olives (about 15 ounces)
• 1/2 cup fresh mint leaves
• 1 small bunch fresh chives
• Zest of 1 grapefruit, divided in half
• 1 tablespoon grapefruit juice
• 1/2 teaspoon cumin powder
• Pinch ground cinnamon
• 1 tablespoon extra-virgin olive oil
• 1/2 cup Champagne or sparkling wine
• 1/2 coriander seeds, crushed
• 1/2 teaspoon honey
• 1/8 teaspoon ground sumac
• 1/2 cup creme fraiche
• Kosher salt and freshly ground black pepper
• 1 package prepared naan bread, 2 slices
• 1 package smoked salmon, about 6 slices torn into smaller slices
• 4 grapefruit segments, sliced thin
• Fresh chives, for garnish, optional

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Instructions

1. In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
2. Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
3. In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
4. Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!