This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.
Nutrition per serving may change if servings are adjusted.
1 large grapefruit
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground pepper
1 tablespoon plus 1 teaspoon canola oil
1 small fennel bulb, cored and thinly sliced, plus fennel fronds for garnish
1 medium Granny Smith apple, cored and thinly sliced
1 tablespoon toasted sunflower seeds
Zest grapefruit into a large bowl until you have 1 tablespoon zest.
Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.
Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.
Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.
Tip: To segment a grapefruit (or orange), slice a small piece off the top and bottom. Slice along the curve of the fruit from top to bottom to remove the peel. Cut each segment from the surrounding membranes.