INGREDIENTS
1
fennel bulb
1
avocado
2
pink grapefruits and segented
2 handfuls
lightweight greens such as pea shoots baby spinach
1 serving
parmegiano-reggiano cheese
1 serving
citrus dressing
1/4 cup
squeezed grapefruit juice
1/4 cup
extra virgin olive oil
2 tbsp
balsamic vinegar
1 tbsp
shallot
1 tsp
grainy brown mustard
1/2 tsp
kosher salt
1 serving
freshy ground pepper