Pink Grapefruit, Fennel, and Parmesan Salad

• 1 1/2 tablespoons Champagne vinegar
• 1/2 teaspoon honey
• 1/4 cup extra-virgin olive oil
• 2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
• 1 head of butter lettuce, leaves torn
• 1 cup thinly sliced fresh fennel bulb
• 3 small pink grapefruits, sectioned
• 1 ounce Parmesan cheese, shaved with vegetable peeler

1. Whisk vinegar and honey in large bowl to blend.
2. Whisk in olive oil; season dressing to taste with salt and pepper.
3. Add endive, butter lettuce, and fennel to bowl; toss to coat.
4. Top salad with grapefruit sections, then Parmesan cheese, and serve.

vinegar, honey, extravirgin olive oil, endive, butter, fresh fennel bulb, pink grapefruits, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pink-grapefruit-fennel-and-parmesan-salad-109152 (may not work)