Fennel and Grapefruit Salad with Warm Goat Cheese

Fennel and Grapefruit Salad with Warm Goat Cheese

Serves 4

1 large fennel bulb with fronds
1 large bunch watercress, washed, dried, and torn into bite-sized pieces (about 2 cups)
2 large grapefruits
2 teaspoons white wine vinegar
½ teaspoon fine sea salt
3 Tablespoons extra-virgin olive oil
Freshly ground black pepper
1 (4-5 ounces) goat cheese log, cold
½  cup finely ground hazelnuts

1. Heat the oven to 400°

2. Remove the fronds from the fennel bulb, chop about ¼ cup and set aside, save the rest for another purpose or discard. Peel away and discard any tough outer layers of the bulb. Halve the fennel bulb lengthwise and slice each half into very thin slices. Transfer to a large bowl and add the watercress.

3. Supreme the grapefruit by slicing away the top and bottom of each grapefruit, so they lay flat on one side a cutting board. Using a sharp knife slice away the peel along the curve of the fruit, cutting away the peel and white pith. Holding the fruit over a small bowl, cut the segments away from the membranes, letting the fruit fall into the bowl.

4. In a separate bowl, make the vinaigrette. Whisk together the vinegar, salt, and reserved chopped fennel fronds. Whisk in the oil and black pepper.

5. Slice the goat cheese into 4-6 rounds. Place the ground hazelnuts in a bowl and dip the goat cheese rounds in the nuts, pressing each round into the nuts to coat them evenly. Transfer the cheese rounds to a small baking sheet, drizzle with a little oil, and bake them until they are warm and golden, about 10 minutes.

6. Toss the fennel and watercress with enough vinaigrette to coat. Gently toss in the grapefruit segments.

To serve: Transfer the salad to individual serving plates and arrange the warm goat cheese on top or alongside. Serve immediately.

From Dinner in French: My Recipes by Way of France by Melissa Clark

Pictured is about ½ the salad as the recipe is stated above.