Fennel and grapefruit salad with grapefruit juice and honey dressing
Fennel is a perfect for winter salads and it pairs beautifully with citrus fruits that are also in season during the winter. Orange and fennel is a classic combination but I like the extra tang of a grapefruit with it as well, lightly sweetened with a drizzle of honey and the crunch of candied nuts.
Slice the fennel thinly with a mandolin and chop up the fennel fronds to use in the salad as well. From there it’s what you have on hand, anything from Belgian endive to curly endive and handfuls of micro greens, and a grapfruit separated into segments and scattered over the salad.
The dressing is light and tangy with a touch of sweetness from the honey. You may have to adjust it, depending on how sweet the grapefruit is and how juicy.
A handful curly endive inner leaves
1 Belgian endive
A small handful micro greens
1/3 cup candied hazelnuts
1/4 cup olive oil
1 tablespoon champagne vinegar
Juice from 1/2 grapefruit
2 teaspoons honey
1/2 teaspoonSea salt
Combine all dressing ingredients together in a small jar and shake well.
Cut the fennel top off, reserving fronds.
Cut the fennel in half vertically, then slice on a mandolin into thin slices.
Peel grapefruit including pith and then remove segments.
Cut the Belgian endive horizontally into slices
Lay about 3 slices of fennel at the bottom of salad bowls.
Combine remaining fennel slices, curly endive and Belgian endive and toss gently.
Add the dressing, then scoop the salad onto the fennel slices on the serving plates.
Scatter fennel fronds, microgreen, grapefruit slices and candied hazelnuts over.
Sprinkle lightly with salt.
Serve with additional honey to be drizzled over.