Jazz apple, fennel and pink grapefruit salad dressed in a ginger and grapefruit reduction:
Serves 6

Ingredients
4 Jazz apples cut into match sticks
1 fennel bulb, sliced thin
2 Pink grapefruit, peeled and segmented
3 radishes sliced thin
4 Tablespoons mixed fresh chervil and chives chopped
Salt and pepper

1 ½ Cup fresh Pink grapefruit juice
1 ½ Tablespoon fresh ginger, peeled and chopped fine
2 Tablespoon honey
Salt

Directions

Peel and segment the grapefruit, use the pulp for juice, and make the dressing to allow time for it to cool.

For the salad combine the apple fennel and grapefruit with the fresh herbs and radish.

Gently mix with the dressing and season to taste.

Reserve some of the dressing and use for around the plate for extra eye appeal.

Great served with scallops or poached salmon

Recipe created by Vinnies restaurant chef & owner Geoff Scott, Auckland, NZ.