-2 medium fennel bulbs, trimmed
-1 small head radicchio, leaves separated and torn into 2-inch pieces
-12 small radishes, thinly sliced
-1/4 cup extra virgin olive oil
-2 tbsps white wine vinegar
-1 shallot, minced
-1 garlic clove, minced
-Sea Salt and pepper
-3-ounce piece of pecorino cheese, shaved into thin slices
-1 bunch baby radishes with leaves, for garnish
-With a sharp knife or mandoline, shave the fennel into paper-thin slices. Place in a large bowl with the radicchio, arugula and radishes.
-In a small bowl, whisk together the olive oil, vinegar, shallot and garlic to make a vinaigrette. Season with salt and pepper.
-Toss the vinaigrette with the vegetables and scatter with the cheese and the optional grapfruit. Garnish with baby radishes.