Name: Fennel, endive and pink grapefruit salad
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 pink grapefruit, peeled, white pith removed; 36.40 gm extra virgin olive oil; 20.00 ml red wine vinegar; 5.90 gm Dijon mustard (see note); 1/2 baby endive, leaves removed, washed, dried; 2 baby fennel bulbs, trimmed; 1 small red onion, halved, thinly sliced

Fennel, endive and pink grapefruit salad

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Delicious side salad of fennel, endive, and pink grapefruit pairs perfectly with juicy pork.

Ingredients:

2 pink grapefruit, peeled, white pith removed
36.40 gm extra virgin olive oil
20.00 ml red wine vinegar
5.90 gm Dijon mustard (see note)
1/2 baby endive, leaves removed, washed, dried
2 baby fennel bulbs, trimmed
1 small red onion, halved, thinly sliced

Instructions:

Hold the grapefruit over a bowl to catch any juice. Use a sharp knife to cut along either side of the white membrane to remove the segments and transfer to a large serving bowl. Squeeze excess juice from the membrane and repeat with the remaining grapefruit, reserving 2 tablespoons of the juice.
Combine the oil, vinegar, mustard, and reserved grapefruit juice in a small bowl. Tear the endive into small pieces and mix with the grapefruit segments.
Slice the fennel thinly with a sharp knife. Combine sliced fennel and onion in a serving bowl. Drizzle dressing over mixture and toss to combine.

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