Summary

Ingredients

• 2 tuber / s fennel, young and tender
• 1 grapefruit (s), rose
• 4 stems tarragon
• 2 tablespoon white wine vinegar
• sea-salt
• sugar
• Black pepper from the mill
• 4 tablespoon olive oil

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Instructions

1. The quantities given are calculated as a finger food portion.
2. Wash the fennel, cut in half, pull the threads from the outer parts and cut out the stalk. Then cut into very fine slices.
3. Fillet the grapefruit and, depending on the size of the fillets, cut them in halves or thirds. Collect the grapefruit juice in a bowl.
4. Pluck the tarragon leaves and roughly chop. Mix the tarragon and grapefruit fillets with the fennel.
5. Mix grapefruit juice, white wine vinegar, salt, sugar, black pepper and olive oil into a vinaigrette and use it to dress the salad. Pour the salad into small glasses.