This salad is light, refreshing, and tasty!
1 Fennel, bulb and fronds
3 Grapefruits, segments and juice
1 T Honey (use agave if you want to veganize this)
Salt and Pepper
1. Slice fennel bulb on a mandolin. Chop 1-2 T of fennel fronds.
2. Segment grapefruit and then squeeze juice from remainder of the fruit. Don’t know how to segment citrus? It is much easier than it seems. Cut the top of bottom from the citrus and run knife along the side to get the entire peel and rind off. Then run knife along the natural segments of the fruit and out pops citrus segments. It is an easy technique that you’ll be obsessed with once you start! Need a visual? Watch this!
3. Make a vinaigrette with the grapefruit juice, honey, Dijon, salt and pepper.
4. Add the vinaigrette to the bowl with the sliced fennel and grapefruit segments. Allow to sit before serving so the citrus can break down the fennel.
*After serving this, I was left with a bowl of vinaigrette which would be a perfect marinade for fish, chicken etc.