- Ready in15
- Serving Size2-4
- Course
- Main Course
- Salad
Ingredients
- 2 ruby-red grapefruit (or any mix of citrus), peel and pith removed and cut into 1/4-inch rounds
- 1 ruby red grapefruit, juiced
- 1/4 tsp. whole fennel seeds
- 1 tsp. honey, optional
- 1/2 tsp. Dijon mustard
- Salt and freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 small red onion, sliced into thin rounds
- 1 small fennel bulb, cored and sliced thin
- 1/4 c. cashews, almonds or pumpkin seeds, toasted
- 8 ounces baby spinach or watercress
Cooking Instructions
1. Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
2. In a small bowl whisk together ground seeds, 1/4 cup grapefruit juice, honey and mustard. Season with salt and pepper. While whisking, slowly add the olive oil. Set dressing aside.
3. Place onions in a bowl and toss with remaining grapefruit juice.
4. In a large bowl, add onions, fennel, spinach, and citrus rounds. Toss with dressing and top with nuts or seeds.
