Fennel Mint Salad with Grapefruit Vinaigrette

Fennel Mint Salad with Grapefruit Vinaigrette

2 cups romaine hearts, chopped
2 Tbs. fresh mint leaves, roughly torn or chopped
1/2 medium cucumber, sliced
1 tsp. toasted fennel seeds
3 oz. baby shrimp, cooked (optional)

1 Tbs. extra virgin olive oil
2 tsp. fresh grapefruit juice
1 tsp. stoneground mustard
sea salt and pepper

 

Toss the romaine, mint, cucumber, toasted fennel, and cooked shrimp together.
Combine the oil, juice, mustard, salt and pepper in a jar with a tight-fitting lid. 

 

Shake vigorously. 

Douse the tossed salad with the refreshing dressing and go to town.

 

Channel that warm spring sunshiney weather – if not for yourself – do it for me.