Caramelized Fennel and Citrus Salad with Pistachio Mint Crunch

Ingredients

• •2 medium fennel bulbs, thinly sliced
• •2 tablespoons olive oil
• •1 large orange, peeled and sliced into rounds
• •1 large grapefruit, peeled and sliced into segments
• •1/4 cup shelled pistachios, roughly chopped
• •1 tablespoon honey
• •1 tablespoon fresh mint leaves, chopped
• •1 teaspoon lemon juice
• •Salt to taste
• •Freshly ground black pepper to taste

Instructions

1. 1

   Step 1: Prepare the fennel by removing the stalks and fronds, then thinly slice the bulbs. Reserve some fronds for garnish, if desired.

2. 2

   Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 6-8 minutes, stirring occasionally, until caramelized and golden brown. Season with a pinch of salt and set aside to cool.

3. 3

   Step 3: While the fennel cools, prepare the citrus by peeling the orange and grapefruit and slicing the orange into rounds and the grapefruit into segments. Remove any seeds.

4. 4

   Step 4: Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Roughly chop the pistachios and mix them in a small bowl with the chopped mint, 1 teaspoon of lemon juice, and 1 tablespoon of honey. Stir until combined.

5. 5

   Step 5: On a serving platter, arrange the caramelized fennel, orange rounds, and grapefruit segments. Drizzle any juices from the citrus over the salad.

6. 6

   Step 6: Sprinkle the pistachio-mint mixture over the top of the salad. Add a pinch of salt and freshly ground black pepper to taste.

7. 7

   Step 7: Garnish with reserved fennel fronds, if desired, and serve immediately as a side dish or light main course.