Pink Grapefruit, Fennel, and Parmesan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Inspired by the classic Sicilian winter salad of blood oranges and fennel. Ingredients:
1 1/2 tablespoons champagne vinegar |
1/2 teaspoon honey |
1/4 cup extra-virgin olive oil |
2 heads of belgian endive, halved lengthwise, cut lengthwise into thin strips |
1 head of butter lettuce, leaves torn |
1 cup thinly sliced fresh fennel bulb |
3 small pink grapefruits, sectioned |
1 ounce parmesan cheese, shaved with vegetable peeler |
Directions:
1. Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.
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