Fennel and Artichoke Salad with Grapefruit

Preparation:

1. Pick off and reserve fennel fronds
2. Run fennel on a mandolin to thinly slice.
3. Clean artichoke and thinly slice on a mandolin
4. Toss fennel and artichokes in a large mixing bowl with vinaigrette to prevent oxidation
5. Trim top and bottom of grapefruit, then peel and cut segments into Supremes and combine with artichoke/fennel mixture
6. Plate on a large platter, season with more vinaigrette, sea salt and pepper
7. Add thinly sliced avocado
8. Add shaved aged Mahon cheese
9. Garnish with fennel fronds
10. 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.