Fennel and Red Grapefruit Salad

What you will need:

2 small fresh fennel bulbs

2 pink grapefruit peeled and cut into sections

4 cups greens like arugula, watercress or baby spinach

1/3 cup shaved (not grated) aged Parmigiano-Reggiano

1/2 cup Patricia & Paul Herbes de Provence Olive Oil

1/3 cup Patricia & Paul Grapefruit Balsamic

1/2 tsp flaky sea salt

Freshly ground black pepper to taste

Preparation:

Cut the feathery top from the fennel bulb and discard. Halve the bulb then cut out the tough core from the center of each half. Very thinly slice the fennel using a sharp knife or a mandolin and transfer to a large bowl.  Cut the grapefruit segments in half and add to the bowl. Add the greens to the bowl, toss gently and sprinkle with the Parmigiano shavings.  Combine the Olive Oil and Balsamic in a small bowl and whisk together to form an emulsion. Drizzle ½ of the Herbes de Provence/Grapefruit vinaigrette on the salad and toss gently. Sprinkle with salt and pepper and serve with remaining vinaigrette.