Warm salad with fennel and grapefruit

Ingredients:

• 1 fennel root
• 1 pink grapefruit
• 1/4 cup large green olives, chopped
• 1/4 cup freshly squeezed grapefruit juice
• 1/4 cup fennel greens

Preparation:

1. Slice the fennel root very thinly on a mandoline. Trim the bottom and top off the grapefruit. Use a knife to trim the skin from the sides, following the curve of the grapefruit, being careful to remove only the skin and white pith. Holding the fruit in one hand over a bowl, cut segments from the membrane.
2. In a large skillet over medium heat, heat the olive oil and add the fennel. Season with salt and cook until the fennel is heated through and coated with the oil, 1–2 minutes. Remove from heat. Add the grapefruit wedges, olive oil, and juice, and sprinkle with the fennel fronds. Serve immediately.