Fennel-and-Citrus Salad with Mint

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


  1. 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.
  2. 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. 
  3. 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.  
Posted on August 25, 2015 .