Toasted sesame oil adds depth to this light salad perfect for pairing with rich meals.

Ingredients

• 1 (5-ounce) package fresh baby spinach
• 1 head red belgian endive, thinly sliced crosswise (about 1 cup)
• 2 small grapefruit (such as ruby red)
• 1 ripe avocado, sliced
• 1 1/2 tablespoons canola oil
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon korean toasted sesame oil (such as chung jung one premium, ottogi premium roasted, or beksul) (see note)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon gochugaru, piment d’espelette, or aleppo pepper
• 1/4 teaspoon flaky sea salt

Directions

1. Combine spinach and endive in a large bowl. Cut off top and bottom of each grapefruit. Standing grapefruit upright on a cutting board, cut along sides of each grapefruit to remove peel and pith; turn fruit over, and remove any remaining bits of peel and pith. Holding 1 grapefruit over spinach mixture, cut between membranes to separate segments, letting juices drip into bowl; add segments to spinach mixture. Repeat process with remaining grapefruit. Add avocado slices.
2. Whisk together canola oil, rice vinegar, sesame oil, and kosher salt in a small bowl. Drizzle over spinach mixture; toss gently to coat. Transfer salad to a platter, and sprinkle with gochugaru and flaky sea salt. Serve immediately.