Ingredients
4
4 servings
- •½ medium fennel bulb, trimmed, fronds reserved
- •1 teaspoon coarse ground dijon mustard
- •1 tablespoon olive oil
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 grapefruit
- •2 tangeloes
- •1 blood orange
- •1 lime
- •2 tablespoons fennel fronds, chopped
- •¼ cup toasted crushed macadamia nuts
Instructions
- Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
- Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
- Working with one piece of citrus at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
- Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 22g
- Fat: 12g
- Fiber: 4g
- Protein: 2g
- Sugar: 13g
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