In the Moment Grapefruit and Fennel Salad
Grapefruit and fennel are both winter crops and are loaded with vitamin C, antioxidants, potassium and fiber. Enjoy these sexy fruits before the season is over.
- 1 fennel bulb
- 1 grapefruit
- 4 tablespoons walnut oil
- 2 tablespoons Dijon mustard
- 2 tablespoons mirin Japanese rice wine
- 1 tablespoon honey or agave
- 1 teaspoon fennel seeds crushed
- ½ cup walnuts
- 2 ounces roughly 4 cups arugula, spinach or other winter green
- freshly ground pepper
Peel grapefruit and cut sections into bite-sized pieces. Discard seeds and trim away bitter membrane and pith. Place grapefruit pieces in a large bowl.
Halve fennel bulb and slice very thin. Add to grapefruit.
In a small bowl, whisk together walnut oil, mustard, mirin, honey and fennel seeds until emulsified. Pour mixture over grapefruit and fennel, toss gently and let marinate at room temperature for 30 minutes or refrigerated for up to 4 hours.
Preheat oven to 350. Coarsely chop walnuts and pour onto a shallow baking pan. Toast in the oven for 10 minutes, until golden brown.
Gently toss greens in with grapefruit and fennel. Top with chopped nuts and a grind or two of pepper.