A summer-tasting salad with winter vegetables. Fresh, healthy, and perfect for a detox.

Serves 2-4

Ingredients:
2 ruby grapefruits or 4 blood oranges
1 large or 2 small bulbs fennel
A few sprigs of parsley finely chopped
A few sprigs of mint finely chopped

Dressing
1 tablespoon pomegranate molasses
1 teaspoon maple syrup
3 tablespoons of olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste

How:
Cut the peel and pith off of the grapefruits and slice into quite thin slices, or cut each segment away from the connective membrane.
Shave the fennel with a mandolin or a sharp potato peeler, it needs to be wafer thin otherwise it’s too tough.
Place the grapefruit and fennel in a serving bowl or on a plate.
Make the dressing by adding the dressing ingredients together and mixing before pouring over the salad.
Sprinkle with the fresh herbs and serve.