Grapefruit Goat Cheese Fennel Salad (Printable)
Refreshing citrus and fennel combine with creamy goat cheese for a vibrant, satisfying dish.
# 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 (optional)
→ 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
# Steps:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
02 - Spread arugula or baby greens evenly across a large serving platter or salad bowl.
03 - Scatter thinly sliced fennel and shallot over the bed of greens.
04 - Distribute grapefruit segments evenly throughout the salad.
05 - Sprinkle crumbled goat cheese and toasted nuts (if using) over the top.
06 - Drizzle the prepared dressing evenly over the salad just before serving. Garnish with reserved fennel fronds and freshly cracked black pepper.
# Expert Advice:
01 -
- It comes together in fifteen minutes but tastes like something from a fancy restaurant
- The combination of crisp fennel and juicy grapefruit wakes up your whole palate
02 -
- Slicing the fennel paper thin is absolutely worth the effort thick slices feel awkward in the mouth
- Let the grapefruit segments drain on a paper towel for a minute so they dont water down your salad
03 -
- Room temperature grapefruit releases more juice and tastes sweeter than cold from the fridge
- A mandoline makes perfectly thin fennel slices but a sharp knife and steady hand work just fine