Grapefruit Salad with Fennel and Mint

Baby’s first blog post. I’ve amassed so many recipes over the years that I was overwhelmed about which one to make my first on here. So in typical fashion, I decided to ignore them all and start with something fresh and new. So here it is. Something very fresh and in season right now right now.

I’m using Oro Blanco grapefruits in this salad because they’re absolutely delicious. But feel free to modify with whatever you have available.

And if you don’t know how to supreme citrus, there’s a reel about it on my Instagram page.

Another note on ingredients — Sherry vinegar can be swapped out with red wine or white wine or even apple cider vinegar. Don’t go driving to three different markets looking for Sherry vinegar. I get mine at Epicurious Gourmet Market. I’ve also seen it at Whole Foods.

This is one of those salads that you can make ahead and store in the fridge for a day. It’ll only get better! I doubt you’ll be able to hold off eating it for that long, though.

• 1 medium fennel bulb, shaved

• 1 Oro Blanco grapefruit, supremed

• 1/4 cup fresh mint, chopped

• 2 tsp Sherry vinegar

• 1 tbsp extra-virgin olive oil

• Flakey sea salt to taste

Combine all ingredients together in a bowl and dig right in.

This can be a delicious lunchtime salad if you top it with a tin of baby sardines or tuna in olive oil.