Toss fennel and artichokes in a large mixing bowl with vinaigrette to prevent oxidation
Trim top and bottom of grapefruit, then peel and cut segments into Supremes and combine with artichoke/fennel mixture
Plate on a large platter, season with more vinaigrette, sea salt and pepper
Add thinly sliced avocado
Add shaved aged Mahon cheese
Garnish with fennel fronds
Finish with a drizzle of Extra Virgin Olive Oil from Spain
Recipe Credit:Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.
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