Pink Grapefruit, Fennel, and Parmesan Salad

Name: Pink Grapefruit, Fennel, and Parmesan Salad
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

By Donata MaggipintoPhotography by Scott Peterson

January 31, 2004

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Recipe notes