My Primrose Hill Kitchen's

Serves 2-4

Ingredients

2 ruby grapefruits or 4 blood oranges

1 large or 2 small bulbs fennel 

A few sprigs of parsley finely chopped

A few sprigs of mint finely chopped

Dressing

1 tablespoon pomegranate molasses 

1 teaspoon maple syrup

5 tablespoons of olive oil

1 tablespoon white wine vinegar

Salt and pepper to taste

Cut the peel and pith off of the grapefruits and slice into quite thin slices, or cut each segment away from the connective membrane. Shave the fennel with a mandolin or a sharp potato peeler. Place the grapefruit and fennel in a serving bowl or on a plate. Make the dressing by adding the dressing ingredients together and mixing before pouring over the salad. Sprinkle with the fresh herbs and serve.

Article credit: https://myprimrosehillkitchen.com/