Ingredients
3 tablespoons red grapefruit juice1 tablespoon olive oil1/2 teaspoon honey1/4 teaspoon kosher salt1/8 teaspoon pepper1 large fennel bulb2 large red grapefruit, sectioned1 cup fresh baby spinach1/4 cup shaved Romano cheese1/2 cup pomegranate seeds
Preparation
In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.
Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.
