Fennel Grapefruit Salad with Goat Cheese

Ingredients

∙ 3 Tbsp. extra-virgin olive oil

∙ 2 Tbsp. lemon juice

∙ ½ medium shallot, minced

∙ 1 tsp. za’atar or dried oregano

∙ Kosher salt, to taste

∙ Freshly ground black pepper, to taste

∙ 2 medium bulbs fennel, halved and thinly sliced (reserve some fronds)

∙ 1 medium grapefruit, segmented or cut into rounds

∙ ⅓ cup Kalamata olives, pitted and roughly chopped (~15 olives)

∙ 2 oz. goat cheese, crumbled

∙ 2 Tbsp. toasted pine nuts

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, shallot, and za’atar or oregano. Season with salt and pepper.

2. Add fennel to the bowl and toss to coat with the dressing. Season to taste with salt and pepper, then top with grapefruit, olives, goat cheese, and pine nuts. Garnish with reserved fennel fronds and serve.