Grapefruit & Goat Cheese Fennel Salad
Crisp, licorice-flavored fennel is at its best from winter to early spring, making it a perfect match for this salad's seasonal ingredients: juicy grapefruit, briny Kalamata olives, creamy goat cheese, and rich, toasted pine nuts. Almost everything in this recipe is flexible—feel free to substitute your favorite citrus for the grapefruit (avoiding overly tart options like lemons and limes), replace the goat cheese with avocado for a dairy-free alternative, or swap in your preferred toasted nuts or seeds for the pine nuts.
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1/2 medium shallot, minced
- 1 tsp. za'atar or dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 medium bulbs fennel, halved and thinly sliced, reserving some fronds
- 1 medium grapefruit, cut into segments or peeled and cut into rounds
- 1/3 cup (about 15) Kalamata olives, pitted and roughly chopped or torn
- 2 oz. goat cheese, crumbled
- 2 Tbsp. toasted pine nuts
Instructions
- In a large bowl, whisk the olive oil, lemon juice, shallot, and za’atar or oregano, and season with salt and pepper.
- Add fennel to bowl and toss to coat with dressing. Season to taste with salt and pepper, then top with grapefruit, olives, goat cheese, and pine nuts. Garnish with fennel fronds and serve.
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