Pink Grapefruit, Fennel, and Parmesan Salad

By BobD

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 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.