You will need
1 fennel bulb
2 grapefruits
Baby spinach or any green of your choice
1 avocado, sliced
Shaved Parmesan cheese 

For the dressing:
1/4 cup grapefruit juice
1/4 cup organic olive oil
1 Tbsp apple cider or white balsamic vinegar
1 tsp honey
Salt and Kampot pepper

1. 🔪 Slice the fennel as thinly as possible (you can use a mandolin) and soak in ice water for 10-15 min to make the fennel crispier. Drain well

2. 👩🏻‍🍳 Cut the grapefruit in segments: cut the top and the bottom of the grapefruit, stand it on one of the flat sides and with a sharp knife peel the skin and the white membrane, leaving just the “meaty” part. Carefully run the knife alongside individual membrane to remove the segments. After all segments have been removed squeeze the leftover membrane to remove all juice and use for the dressing.

3. 🥗 Line the salad bowl with baby spinach and top it with the avocado slices, fennel, grapefruit and shaved parmesan.

4. 🍯 Add all the ingredients for the dressing in a jar, close the lid and shake it well.

5.💫  Pour the dressing over the salad and serve.

Enjoy 👩🏻‍🌾

A recipe by Hiroko