Grapefruit Goat Cheese Fennel (Print version)

Fresh grapefruit meets creamy goat cheese and crisp fennel in this vibrant 15-minute salad.

# Ingredient List:

→ Produce

01 - 2 large pink grapefruits, peeled and segmented
02 - 1 large fennel bulb, trimmed and thinly sliced, fronds reserved for garnish
03 - 1 small shallot, thinly sliced
04 - 2 cups arugula or baby greens

→ Dairy

05 - 3.5 oz soft goat cheese, crumbled

→ Nuts & Seeds

06 - 1/4 cup toasted pistachios or walnuts, roughly chopped (optional)

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
02 - Spread arugula or baby greens evenly across a large platter or salad bowl.
03 - Scatter the thinly sliced fennel and shallot over the bed of greens.
04 - Distribute grapefruit segments evenly throughout the salad.
05 - Sprinkle crumbled goat cheese and toasted nuts (if using) over the entire salad.
06 - Drizzle the prepared dressing evenly over the salad immediately before serving.
07 - Finish with reserved fennel fronds and freshly cracked black pepper.

# Expert Advice:

01 -
  • The grapefruit and fennel combination wakes up your palate in the most unexpected way
  • It looks restaurant fancy but comes together in literally fifteen minutes
02 -
  • The dressing can be made up to three days ahead and kept in a sealed jar in the refrigerator
  • Wait to dress the salad until the moment you serve it or the greens will wilt and lose their crisp texture
03 -
  • Segment the grapefruit over a bowl and save those juices for a sparkling water spritz
  • A mandoline creates those whisper thin fennel slices that make the salad feel special

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