Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan.
Ingredients
1fennel bulb, thinly sliced
1avocado, peeled and cut into chunks
2pink grapefruits, peeled and segmented
2handfuls lightweight greens such as pea shoots, baby spinach, or watercress
Shaved Parmegiano-Reggiano cheese
Citrus dressing
For the Dressing
¼cupfresh squeezed grapefruit juice
¼cupextra virgin olive oil
2tablespoonswhite balsamic vinegar
1tablespoonminced shallot
1teaspoongrainy brown mustard
½teaspoonkosher salt
Freshy ground black pepper
Instructions
Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
For the Dressing
Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.