I like to add fresh, halved cherries. This is a delicious companion to blue cheese. Enjoy!
2 red grapefruits
2 navel oranges
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon fresh lemon juice
2 fennel bulbs – halved, cored, and thinly sliced on a mandolin
2 tablespoons of chopped fronds reserved
2 tablespoons small mint leaves
1/2 teaspoon ground coriander
- Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
- In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining juice for another use.
- In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves, and ground coriander, and serve right away.