Triple-Fennel Salad with Pink Grapefruit and Black Olives

1. 1

   Using a sharp knife, peel the grapefruits, removing all of the bitter white pith.

2. 2

   Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl.

3. 3

   Transfer 1/2 cup of the juice to a large bowl; save the remaining juice for another use.

4. 4

   Add the shallots and let soak for 10 minutes.

5. 5

   Stir in the olive oil and honey and season with salt and pepper.

6. 6

   Add the sliced fennel and toss to coat.

7. 7

   Arrange the fennel on a platter.

8. 8

   Scatter the olives, grapefruit sections and fennel fronds on top.

9. 9

   Dust lightly with the fennel pollen and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.