Cocktail Grapefruit with Mixed Greens, Fennel, and Parmesan
By Chef Andrew Faulkner


1 clove Peeled Garlic minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons Cocktail Grapefruit juice (may be substituted with Uniq Fruit).
3 tablespoons White Wine Vinegar
1 1/2 tablespoon Dijon Mustard
1/2 cup Olive Oil
1/3 cup Parsley leaves (preferably flat-leafed) minced
8 cups Organic Romaine Lettuce coarsely shredded rinsed and spun dry
3 cups Arugula or watercress, coarse stems discarded and the leaves washed
3 cups Organic Fennel thinly sliced (sometimes called anise)
1 cup Radish thinly sliced
3 ounces Parmesan Cheese shaved into curls with a vegetable peeler peeler (about 11/2 cups)
3 Cocktail Grapefruit Large (the zest and pith cut away with a serrated knife and the flesh cut into sections)


In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Whisk in the parsley and salt and pepper to taste.

In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.