INGREDIENTS
1
Fennel, medium bulb
1 cup
Mint, packed fresh leaves
1
Mint, Fresh sprigs
1/2
Red onion, medium
4
Texas red grapefruits, large
1 tbsp
Honey
1/4 tsp
Sea salt
1 pinch
White pepper, freshly ground
1/4 cup
Champagne vinegar
1/2 cup
Olive oil
1/2 cup
Pistachios, roasted salted
1/4 cup
Reserved grapefruit juice