Fennel Citrus Salad
1 bulb fresh fennel
1 small ruby red grapefruit
2 different oranges/tangerines- cara cara, navel, blood, or minneola
2 tbsp finely chopped shallot
½- 1tbsp Honey or agave syrup (optional)
Salt/pepper to taste
1/4 c salted shelled pistachios
Mint and fennel fronds for garnish
Parmesan shavings (optional)
1. Start the dressing: Zest two oranges and one lemon and put zest in a bowl with the shallot.
2. Segment orange slices and grapefruit sizes and set aside. Squeeze excess juice from oranges and grapefruit into the dressing bowl.
3. Finish the dressing: Squeeze juice of one lemon into the bowl. Add 4-5 Tablespoons of olive oil, and a good amount of salt and pepper to taste (should be a touch salty). Optional, add ½-1 tbsp honey or agave (I added ½). Whisk together and set aside.
4. Core and thinly slice the fennel bulb.
5. Place citrus fruit and fennel in a serving dish. The ratio of citrus to fennel should be about 50/50, so adjust based on size of fruit/veggies. Pour 2/3 of dressing over the salad and gently toss. This can be done the day before and kept covered in the fridge.
6. Just before serving, give salad a gentle toss. Top with pistachios, torn mint leaves, fennel fronds, thinly sliced avocado and parmesan if desired. Drizzle everything with the remainder of the dressing. Serve immediately.