Grapefruit, Goat Cheese & Fennel (Printable Version)
Refreshing citrus salad with grapefruit segments, creamy goat cheese, and crunchy fennel. Light, vibrant, and ready in minutes.
# What You Need:
→ Produce
01 - 2 large pink grapefruits, peeled and segmented
02 - 1 large fennel bulb, trimmed and thinly sliced, fronds reserved for garnish
03 - 1 small shallot, thinly sliced
04 - 2 cups arugula or baby greens
→ Dairy
05 - 3.5 oz soft goat cheese, crumbled
→ Nuts & Seeds
06 - 1/4 cup toasted pistachios or walnuts, roughly chopped
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified. Set aside.
02 - Arrange arugula or baby greens evenly across a large serving platter or salad bowl.
03 - Scatter the thinly sliced fennel and shallot over the bed of greens.
04 - Distribute grapefruit segments evenly throughout the salad for balanced flavor in each bite.
05 - Sprinkle crumbled goat cheese and toasted nuts across the top of the salad.
06 - Drizzle the prepared dressing evenly over the salad immediately before serving. Garnish with reserved fennel fronds and freshly cracked black pepper.
# Expert Tips:
01 -
- The way grapefruits natural sweetness plays against tangy goat cheese creates that perfect bite
- Fennel adds this incredible aromatic crunch that makes every forkful exciting
02 -
- Grapefruit supreming takes practice but it makes such a difference in the eating experience
- The dressing should be made just before serving or the honey will separate
03 -
- Toast your nuts in a dry pan until fragrant then immediately transfer to a plate so they do not keep cooking
- If preparing ahead keep the dressing separate and everything else covered in the fridge for up to 4 hours