Winter Citrus Salad

Ingredients

• 8 medium radishes, trimmed
• 1 medium-size fennel bulb, halved and cored
• 2 Ruby Red grapefruit
• 2 tablespoons minced shallots
• 1 tablespoon chopped fennel fronds
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• ½ cup olive oil
• 1 (5-ounce) package baby arugula
• 1. Cut radishes and fennel into very thin slices (about ⅛-inch thick), using a mandoline. Place in a medium bowl.
• 2. Grate zest from 1 grapefruit to equal 1 teaspoon. Cut peel and pith from both grapefruits; cut crosswise into ¼-inch slices.

Instructions

1. 1Combine the grapefruit zest, minced shallots, chopped fennel fronds, sherry vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl. Whisk continuously while slowly pouring in the olive oil until the dressing emulsifies.
2. 2Coat the baby arugula with three tablespoons of the prepared vinaigrette and spread it evenly across a large serving platter. Toss the sliced fennel and radishes with two tablespoons of the dressing, then pile this mixture over the greens.
3. 3Position the grapefruit slices around the edges of the salad and drizzle any remaining vinaigrette over the top. Serve the dish right away.
4. 4Use a mandoline to cut the radishes and fennel into paper-thin slices, which creates the ideal delicate texture for the salad.
5. 5Rely on this slicing tool to speed up your prep work and achieve consistent, professional-quality results.

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