4 tbsp olive oil
2 tbsp lemon juice
1 fennel bulb
1 grapefruit, peel & pith removed and cut into segments
4 cups baby arugula
salt & pepper to taste
- Put lemon juice in a small bowl and slowly whisk in oil until blended. Salt & pepper to taste.
- Using a mandolin or vegetable peeler, shave fennel into very thin slices.
- In a large bowl combine fennel, grapefruit, arugula and vinaigrette.
- Toss gently and season with salt & pepper if needed