Fennel & grapefruit

Fennel & grapefruit

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
1 quantity Simple vinaigrette
2 teaspoons honey
2 pink grapefruits,, peeled and membrane removed, cut into rounds
2 medium fennel bulbs, then finely sliced, keeping the leaves
20g toasted almonds, roughly chopped
salt
pepper
fennel flowers

Method

  1. Mix the vinaigrette and the honey. Arrange the grapefruit, fennel bulbs and most of the almonds in a shallow bowl. Pour over enough dressing to coat them. Season with salt and pepper to taste. Sprinkle with the remaining almonds, fennel leaves and flowers, if using. Serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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