Pink Grapefruit, Fennel, and Parmesan Salad

109152

Ingredients in this Recipe

1 1/2 tablespoons Champagne vinegar
1 cup thinly sliced fresh fennel bulb
1 head of butter lettuce, leaves torn
1 ounce Parmesan cheese, shaved with vegetable peeler
1/2 teaspoon honey
1/4 cup extra virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
3 small pink grapefruits, sectioned

Recipe Preparation

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