5/5
(1 Votes)
Ingredients
- 3 Tbsp oil
- 1 1/2 Tbs white wine viegar
- 2 large fennel bulbs with fronds (trim off and hold) halve and slice thinly
- 1/3 shelled unslated pistachios toasted and chopped
- salt and pepper
- 1 large pink grapefruit in segments
Preparation
Step 1
mix the oil and vinegar
add the fennel and half the nuts
chop the fronds and add half
crumble 1/2 tsp salt and add pepper
slice off grapefruit and add.
toss and season to taste
top with remaining fronds and nuts
light drizzle of oil
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