Fennel, endive and pink grapefruit salad

This fruity fennel, endive & pink grapefruit salad makes a jolly good side for juicy pork with a crisp crackling.

Holding 1 grapefruit over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Transfer to a large serving bowl. Squeeze excess juice from the membrane. Repeat with remaining grapefruit. Reserve 2 tablespoons of the juice.
Whisk the oil, vinegar, mustard and reserved grapefruit juice in a small bowl. Tear the endive into small pieces and add to the grapefruit segments.
Use a sharp knife to cut the fennel crossways into thin slices. Add the fennel and onion to the serving bowl and toss to combine. Drizzle over the dressing and toss to combine.

Source

2 pink grapefruit, peeled, white pith removed

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 baby endive, leaves removed, washed, dried

2 baby fennel bulbs, trimmed

1 small red onion, halved, thinly sliced

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