Ingredients:
1 large fennel bulb with fronds
1 tsp. lemon zest
2 Tbs. lemon juice
2 Tbs. olive oil
salt and pepper
1 ruby grapefruit
2-3 oz. soft young goat cheese (like chevre)
1/4 cup fresh mint leaves
Source, details, tips and full instruction at: fiveandspice.com
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