Ensalada de Hinojo y Citricos

• 1.5 pint of fennel slices.
• 4 orange segments (1/3 of an orange)
• 4 grapefruit segments (1/3 of an orange)
• 1 tbsp toasted pine nuts (0.5 oz)
• Sliced thinly 1/2  avocado
• 3 tbsp Citricos Vinaigrette
• Fennel fronds, for garnish
• Salt to taste
• Fresh ground pepper

‍

Before service:

• Cut fennel in thin slices 1/16 inch thick. Put in ice water for a few minutes. Drain and passthrough the spinner, set aside in refrigerator.

Final presentation:

• In a mixing bowl, season fennel with salt, pepper and 3 tbsp vinaigrette and pinenuts, plate in a bowl.
• Top with avocado, grapefruit and orange segments and fennel fronds.

• Cut whatever fennel and segments you need for service. This should be done on daily basis.