Pink Grapefruit, Fennel, and Parmesan Salad

Ingredients

• ½ teaspoon honey
• 1 ½ tablespoons Champagne vinegar
• 1 ounce Parmesan cheese
• 3 small pink grapefruits
• 1 cup fresh fennel bulb
• 1 butter lettuce
• 2 Belgian endive
• + 1 more ingredients
• • ¼ cup extra-virgin olive oil

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.

View full recipe at Epicurious