This salad combines licorice-scented fennel with sour hits of grapefruit and crunchy almonds.
Peel and quarter one grapefruit, then cut into 1 inch sections. Set aside two pieces of grapefruit for salad vinaigrette. Wash and quarter 1/2 fennel bulb. Toast a handful of almonds, then coarsely chop.
To make vinaigrette, combine 2 T olive oil, 1 tsp honey, 1 tsp lemon juice, 2 pieces grapefruit and salt and pepper to taste.