PINK GRAPEFRUIT FENNEL AND PARMESAN SALAD

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Reference:

Bon App�tit, February 2004

Prep:

Active time: 30 min Start to finish: 6 hr (includes chilling and freezing)

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

1/2 tbsp Champagne vinegar

1/2

tsp honey

1/4

cup extra-virgin olive oil

heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips

head of butter lettuce, leaves torn

cup thinly sliced fresh fennel bulb

small pink grapefruits, sectioned

ounce Parmesan cheese, shaved with vegetable peeler

Directions

Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

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