Fennel, Grapefruit, and Arugula Salad

Number of Servings: 4

Salad Ingredients:

1 fennel bulb, stalk cut off; fronds reserved
1 ruby red grapefruit
1 avocado
1/3 of a red onion, very thinly sliced

2-3 cups of arugula
¼ cup of fresh mint leaves

Vinaigrette:

1 shallot, minced
1 ½ tablespoons (25 mL) Champagne or white wine vinegar
1 teaspoon (5 mL) honey
¼ cup (60 mL) extra virgin olive oil
Sea salt; coarsely ground black pepper

Garnish: fennel fronds or chopped fresh mint

Method:

1. Prepare fennel by cutting off the stalk (discard), reserving some of the fronds (for garnish). Cut it in half vertically. Carve out the core. Cut into very thin slices (a mandolin is perfect for this).
2. Prepare grapefruit: Cut a thin slice off both ends of the grapefruit. Stand the grapefruit upright on a cutting board and, with a sharp knife, slice off both the peel and the pith following the contour of the grapefruit. Turn the grapefruit on its side, and slice crosswise to make disks. Disk can be left whole, or, if you prefer, you can cut each disk in half (half-moon).
3. Prepare avocado: Cut the avocado in half; remove pit. Hold an avocado half in the palm of your hand and, with a small sharp knife, horizontally cut the avocado into thin slices (without going through the peel). With a spoon, gently scoop out the slices of avocado. Repeat with the second half.
4. Place the sliced fennel, grapefruit segments, avocado slices, and red onion slices in a salad bowl.
5. Make vinaigrette: Combine shallot, vinegar and honey in a small bowl. Whisk in oil. Season to taste.
6. Stir half of the vinaigrette into the fennel-grapefruit mixture. Adjust seasonings if necessary.
7. Arrange the arugula and mint on individual salad plates, or on one large salad platter. Arrange the fennel-grapefruit mixture over the arugula. Drizzle the remaining vinaigrette over all.
   

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]