Savor the unique combination of grapefruit, fennel, and prosciutto in a salad, tossed in a homemade pine nut vinaigrette.

Ingredients

1 Florida Grapefruit (preferably pink)
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
1/2 fennel bulb (sometimes called anise)
1 small head radicchio
1/4 pound thinly sliced prosciutto

Instructions

Finely chop pine nuts and in a small skillet cook in oil over moderate heat, stirring occasionally, until golden. Remove skillet from heat and whisk in vinegar and mustard. With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes. Coarsely chop fruit. Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices. Trim and discard core from slices. Thinly slice radicchio. In a bowl toss grapefruit, fennel, and radicchio with vinaigrette.
Divide prosciutto between 2 plates and top with salad.

Nutrition Facts

2 servings

Serving size(197g)

Amount per serving

Calories440

% Daily Value*

Total Fat 37g56%

Saturated Fat 9g57%

Trans Fat 0g

Cholesterol 37mg12%

Sodium 420mg18%

Total Carbohydrate 20g7%

Dietary Fiber 4g17%

Total Sugars 12g

Protein 10g21%

Vitamin D 0mcg2%

Calcium 63mg6%

Iron 1mg8%

Potassium 592mg17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.