Pink Grapefruit, Fennel, and Parmesan Salad

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

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


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