Ingredients

The following ingredients have 5 Servings
  • 1 ruby red grapefruit
  • 1 Minneola tangelo
  • 1 bulb fennel, cored and thinly sliced (about 4 cups), reserving 1 tablespoon fennel fronds
  • 1 small shallot, thinly sliced (about 2-3 tablespoons)
  • 2 tablespoons nonpareil capers, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey (can substitute maple syrup or a smaller amount of agave to keep it vegan)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instruction

  • Cut off and discard the peel and pith of the grapefruit. Cut out the supremes from between the membranes; place the supremes in a large bowl. Squeeze the juice from the membranes over the supremes. Repeat with Minneola.
  • Add sliced fennel (reserving fronds for garnish), shallot, capers, oil, honey, vinegar, salt, and pepper, and toss gently to combine.
  • Garnish with fennel fronts and enjoy!