Citrus-fennel salad - Serves 2

• 1 navel orange
• 1 ruby-red grapefruit
• 1 fennel bulb, thinly sliced
• 4 cups mesclun greens, rinsed and dried
• 2 tablespoons extra-virgin olive oil
• sea salt

1.Section the orange and the grapefruit by slicing the tops and bottoms off of the fruits. Then slice the peels off the fruits using a paring knife slicing top to bottom. Be sure to remove all of the white pith. Then over a bowl (to catch the juice), with a paring knife, thinly slice out the citrus segments by slicing along the membranes. Place the citrus segments in another bowl.
2.Add a pinch of sea salt to the citrus juices and while whisking, add the olive oil. Set aside.
3.Place 2 cups of the mesclun mix on each plate. Top with the fennel and then arrange the citrus segments on top. Drizzle with the vinaigrette and sprinkle with sea salt if desired.