Fennel Salad with Sunkist® Ruby Grapefruit Vinaigrette
You can make the vinaigrette in advance and keep any extra for your favorite green salad or drizzle over grilled shrimp, fish or chicken.
Makes 4 servings
- 1 large bulb fennel (about 2 cups shaved)
- 3 Sunkist® grapefruit
- 2 cups baby arugula
- 1/2 cup Sunkist Ruby Grapefruit Vinaigrette (recipe follows)
With a sharp knife, trim off any brown outer parts of the fennel and cut off the top stalks. Slice fennel in half, then in quarters. Carefully remove the core and discard. Shave the fennel very thin on a mandolin if you have one – if not, slice the fennel as thinly as possible with a sharp knife. Place in a bowl and refrigerate.
To segment the grapefruit: With a sharp knife, cut a thin slice off the ends of each grapefruit. Then cut the rind off all the way around, using downward cutting motions. Repeat with the remaining grapefruit. With a small paring knife, cut out the grapefruit segments over a bowl, saving any juice for the vinaigrette recipe.
Toss the grapefruit segments with the shaved fennel, arugula and 1/2 cup of the Ruby Grapefruit Vinaigrette.
Sunkist® Ruby Grapefruit Vinaigrette
For extra grapefruit flavor, zest the grapefruit before juicing and add 2 tsp. of it to the vinaigrette.
Makes 1 scant cup
- 1/4 cup freshly squeezed Sunkist Ruby or Red grapefruit juice
- 2 Tbsp. freshly squeezed Sunkist lemon juice
- 1 small shallot, finely minced
- 1 Tbsp. Dijon mustard
- 1 Tbsp. local honey
- 6 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. coarse ground black pepper
To make the vinaigrette: Combine the grapefruit and lemon juices, shallot, Dijon mustard, and honey in a bowl and whisk until combined. Slowly whisk in the oil until emulsified. Season with salt and pepper and refrigerate until ready to use.