The combo of the mildly anise flavour works so lovely with the puckery tartness from the grapefruit and sweetness of both the nectarine and the cranberries – this salad holds well and always rocks!
Difficulty: 2 / 5
Step 1 - Cut fennel bulb in half and slice root bottom off, reserving fennel fronds. On a mandoline, thinly shave fennel into a large bowl, careful to use a guard or mind your fingertips! If you don't have a mandoline, slice fennel into rings as thinly as you can using a very sharp knife. Shave nectarine the same way with mandoline or knife on top of fennel, rotating 90 degrees once you reach the pit and continuing until all sides are sliced as best possible.
Step 2 - Slice the bottom and top inch of the grapefruit, set on flat side, then slice off peel as close to the fruit as you can, removing as much pith as you can. Then segment or slice grapefruit into rounds, then slice again in half and add to bowl with fennel and nectarine.
Step 3 - Add honey mustard and drizzle EVOO or Blood Orange Olive Oil, Pomegranate Quince White Balsamic over salad. Toss salad and top with a handful of cranberries, torn fennel fronds and mint leaves to garnish.