Grapefruit Salad

2 large grapefruits

1 Fennel Bulb

1/4 red onion

3 sprigs of tarragon

1/4 cup flat leaf parsley

1/4 cup toasted pine nuts 

1 tablespoon Olive Oil (arbosana or a mild fruity olive oil)

1/4 cup lemon balsamic or plain white balsamic

salt to taste

Peel and slice the grapefruit into 1/4 inch disks. Place these in a large mixing bowl. using a sharp knife or a mandolin shave the fennel into very thin pieces. Use the same technique with the red onion. Take the tarragon and separate the leaves from the stem by grabbing the end and running fingers against the leaves stripping the stem. Lightly chop the tarragon and add to the mixing bowl. lightly chop the parsley and add to the bowl. drizzle the oil and vinegar over the top with a pinch of salt. Now lightly toss all the ingredients. Set aside and let sit for 30 minutes. Lightly chop tarragon and parsley for garnishing. Lightly toast the pine nuts and top the salad when ready to serve. Zest some of the grapefruit to the top and serve.