Grapefruit, Fennel, And Watercress Salad

Remove the fronds from fennel bulb and trim the root end. Slice the fennel bulb in half lengthwise and remove and discard the outer layer. With a very sharp knife, slice the fennel lengthwise to form thin sheets (this can also be done on a mandolin). Add the sliced fennel to a salad bowl.

Remove the stems from the radishes and slice each into thin rounds. Add to the salad bowl.

Working with a sharp knife, slice off the peel and pith from the grapefruit. Working over a bowl to save the juices, work with a paring knife slicing along the edge of each membrane to remove segments. Place the grapefruit segments in the salad bowl. Squeeze juice from the empty fruit carcass into the bowl with the juice and reserve.

Wash the watercress and chop into three longish pieces (or tear romaine into bite-sized pieces). Peel, seed, and cut the cucumber into cubes. Add the watercress and cucumber to the salad bowl.

To make the dressing, mix half of the reserved grapefruit juice with the balsamic vinegar, honey, salt, and lots of fresh cracked black pepper. Pour in the olive oil and whisk to emulsify.

Toss the salad with the dressing, to taste. Adjust the seasoning with salt and pepper if necessary. Divide among salad plates to serve.