Recipe information
Yield
6 Servings
Ingredients
1
1/2 tablespoons Champagne vinegar
1
/2 teaspoon honey
1
/4 cup extra-virgin olive oil
2
heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1
head of butter lettuce, leaves torn
1
cup thinly sliced fresh fennel bulb
3
small pink grapefruits, sectioned
1
ounce Parmesan cheese, shaved with vegetable peeler
Need to make a substitution?
Preparation
Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.