1 grapefruit, preferably ruby red
1 blood orange
1 head of fennel
1 large shallot
1 small bunch of mint
1/2 cup Marie’s® White Balsamic Shallot Vinaigrette
Remove large fronds from the fennel head and reserve. Cut fennel head in half, then slice very thinly. Avoid using the tough center at the base of the fennel. Add to a small bowl. Thinly slice shallots. Add to the small bowl. Pour 1/2 cup of Marie’s® White Balsamic Shallot Vinaigrette over the shallots and fennel.
Mix, then let sit for 10-20 minutes. Slice away peel and pith of all citrus fruits, then cut across fruits to make 1/8“-1/4” rounds. To serve, place fennel/shallot mixture on a plate and top with the citrus slices. Tear mint leaves and fennel fronds and place on top of the salad.