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Pink Grapefruit, Fennel, and Parmesan Salad
- 1 1/2 tablespoons Champagne vinegar
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil
- 2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
- 1 head of butter lettuce, leaves torn
- 1 cup thinly sliced fresh fennel bulb
- 3 small pink grapefruits, sectioned
- 1 ounce Parmesan cheese, shaved with vegetable peeler
Directions:View on Bon Appetit
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