SALAD:

• 1 medium fennel bulb
• 2 cups baby spinach
• 1 orange
• 1 grapefruit
• 1 Tbsp. toasted pistachios
• Extra virgin olive oil
• Saltverk Flaky Sea Salt, to taste

CITRUS VINAIGRETTE:

• 3 Tbsp. extra virgin olive oil
• 1 tsp lemon juice
• 1 Tbsp. balsamic vinegar
• 2 Tbsp. orange juice
• 2 Tbsp. grapefruit juice
• ½ tsp black pepper
• Saltverk Flaky Sea Salt, to taste

Preheat oven to 350°F.  Trim and discard the top and bottom of the fennel. Cut fennel into ¼” slices and lay flat on a roasting tray. Drizzle with olive oil and season with Flaky Sea Salt. Roast for 20 minutes until softened. 

While roasting the fennel, segment the orange and grapefruit and reserve the juices, setting aside for future use.

In a small bowl, prepare the dressing by combining olive oil, balsamic vinegar, grapefruit, orange, and lemon juices, with a pinch of Flaky Sea Salt and the black pepper.  

Arrange roasted fennel on top of fresh baby spinach, add grapefruit and orange segments, and top with pistachios. Drizzle the salad with the citrus sea salt dressing to finish and enjoy!

Serves: 2