Fennel and Citrus Salad

I made a lovely Bolognese today, but it only called for the stems of the fennel. I despise food waste, so I decided to use up the bulb and some leftover grapefruit and oranges from our last produce box. The result was such a fresh and flavorful salad, welcome on these cold days where summer seems miles away. This recipe makes about enough for 2-3 people.

You need:

1 bulb fennel
2 grapefruits, peeled and segmented
2 oranges, peeled and segmented
1 shallot, minced
zest of a lemon
1 tsp. fresh thyme
4 tbsp. olive oil (I used blood orange)
2 tbsp. white or champagne vinegar (I used cranberry pear)
juice of one lemon
salt and pepper to taste

Using a mandoline, slice the fennel very thin. Add to a large bowl. Add the grapefruit, onions, shallots, lemon zest, and thyme. In a small bowl, whisk together the oil, vinegar, lemon juice, and salt and pepper. Dress the vegetables. Garnish with a few fennel fronds.