Grapefruit, Goat Cheese & Fennel Salad (Printable)

Refreshing grapefruit and fennel salad with creamy goat cheese, crisp greens, and honey mustard dressing. A bright, 15-minute dish.

# What You'll Need:

→ Produce

01 - 2 large pink grapefruits, peeled and segmented
02 - 1 large fennel bulb, trimmed and thinly sliced, fronds reserved
03 - 1 small shallot, thinly sliced
04 - 2 cups arugula or baby greens

→ Dairy

05 - 3.5 oz soft goat cheese, crumbled

→ Nuts & Seeds

06 - 1/4 cup toasted pistachios or walnuts, roughly chopped (optional)

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
02 - Spread arugula or baby greens evenly across a large platter or salad bowl.
03 - Scatter the thinly sliced fennel and shallot over the greens.
04 - Distribute grapefruit segments evenly across the salad.
05 - Sprinkle crumbled goat cheese and toasted nuts (if using) over the top.
06 - Drizzle the dressing evenly over the salad just before serving.
07 - Finish with reserved fennel fronds and freshly cracked black pepper.

# Expert Tips:

01 -
  • The dressing strikes that rare balance between tart and sweet without overwhelming delicate ingredients
  • Everything can be prepped ahead and assembled in under five minutes before guests arrive
02 -
  • Slice fennel as thin as possible thick pieces become overpoweringly crunchy and distract from the delicate grapefruit
  • Pat grapefruit segments dry with paper towels after segmenting to prevent the salad from becoming waterlogged
03 -
  • Use a serrated knife to remove grapefruit segments from the membrane for clean, juice-free pieces
  • Toast nuts in a dry pan for 3 minutes before adding to bring out their natural oils

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