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1 head radicchio, white ribs trimmed
1 grapefruit, zested and supremed
1 head fennel, outer layer removed and then shaved with a peeler
1 watermelon radish, ends trimmed and shaved with a peeler or sliced very thinly (optional)
3 radishes, ends trimmed and peeled with a peeler
1 purple carrot, peeled and then shaved with a peeler
1 tablespoon Gefen Honey
1 tablespoon whole grain Dijon
2 tablespoons rice vinegar
1 pinch of salt
1/4 cup oil
2 ounces Tuscanini Parmesan, shaved with a peeler
Lay the radicchio on a plate. Top with your shaved fennel, radishes, and carrot.
Top with grapefruit slices.
In a bowl mix the grapefruit zest with honey, Dijon, rice vinegar, salt, and oil.
Shave your Parmesan over the salad. Pour your dressing when ready to serve.
Sponsored by Tuscanini
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