Lightly roast the sesame in a small, coated pan. Tip it onto a plate and put it to the side.
Peel oranges and grapefruit so that the white pith is also removed. Fillet the oranges and grapefruit, making sure that you collect the juice. Peel the red onion and cut it into thin rings. Clean the endive salad, rinse it thoroughly and spin it dry. Pull the leaves smaller as required.
To make the vinaigrette thoroughly mix the lime juice, the citrus juice (from filleting the fruit), honey, chili, salt and the walnut oil.
Put the endive salad on plates or in bowls. Mix the orange and grapefruit filets with onion rings and cranberries and put them on top. Drip the vinaigrette over them. Serve the salad sprinkled with sesame.
