Fennel, Grapefruit and Olive Salad

I love this salad on a holiday table…or any table for that matter. Light and fresh, it aids in digestion so I like to serve it when a meal is heartier.

 

Makes 4-5 servings

Ingredient List: 

½ fennel bulb, fronds removed, sliced very thinly

2-3 cups baby arugula

1 ruby grapefruit, peeled, seeded, thinly sliced in quarter-moons

½ cup coarsely chopped, oil-cured black olives

 

dressing

1/4 cup extra virgin olive oil

2 teaspoons pomegranate balsamic vinegar

sea salt

Step By Step Instructions: 

Mix salad ingredients in a bowl. Whisk together dressing ingredients (take care with salting the dressing as there are olives in the salad, so go lightly), adjusting seasoning to your taste.

 

Just before serving, mix dressing into salad and serve.