Ingredients
1 medium red grapefruit1 medium fennel bulb, halved and thinly sliced1/4 cup thinly sliced red onionVINAIGRETTE:3 tablespoons fresh mint leaves2 tablespoons sherry vinegar1-1/2 teaspoons honey1/8 teaspoon salt1/8 teaspoon coarsely ground pepper2 tablespoons olive oil
Preparation
Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter.
Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.
