8 oz Cal-Organic Farms® Baby Carrots
½ Fennel bulb
½ cup Italian parsley
1 grapefruit, peeled and segmented
½ cup toasted pecans, roughly chopped
Juice of 1 lemon
1 tbsp honey
2 tbsp red wine vinegar
⅓ cup olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Prep Time: 10 min
Servings: 2
1 Cut baby carrots in half lengthwise. Remove fronds from fennel bulb, pick leaves and reserve for garnish, then thinly slice half of the bulb.
2 In a large bowl, whisk together lemon juice, honey, and vinegar. Slowly stream in olive oil while whisking. Season with salt and pepper to taste.
3 Add carrots, sliced fennel, grapefruit, and half the parsley leaves to the bowl with the dressing. Toss until all are coated. Transfer to a plate or platter.
4 Sprinkle with pecans and remaining parsley leaves. Garnish with fennel fronds and serve immediately.
To learn more about D’Arrigo New York, visit www.darrigony.com
