This vibrant salad is a refreshing medley of crips shaved fennel, juicy citrus segments, and a burst of aromatic fresh herbs. Light, elegant, and packed with flavor, this salad is an ideal addition to sunlit lunches, al fresco dinners, or any table that celebrates the season's freshest offerings.

Ingredients:

• 1 ripe grapefruit - peeled and segmented
• 3 navel oranges - peeled and segmented (reserve the juice of one for the dressing)
• 1/2 lemon - both juice and zest for the dressing
• 1 bulb of fennel - thinly shaved (a mandoline works wonders here)
• 1 shallot - finely chopped or sliced very thin
• A small handful of fresh dill
• A small handful of fresh mint
• Drizzle of extra virgin olive oil
• Flaky sea alt - to taste
• 1 tbsp chopped walnuts - or substitute with almonds, pistachios, or whatever you have on hand)

Instructions:

1. Prepare the citrus: Peel the grapefruit and oranges, removing as much of the white pith as possible. Slice into clean segments and set aside. Squeeze the juice from one of the oranges into a small bowl and reserve.
2. Make the dressing: In a small bowl, whisk together the reserved orange juice, lemon juice, lemon zest, a generous drizzle of extra virgin olive oil, and pinch of salt. Taste and adjust as needed.
3. Slice the vegetables and herbs: Remove the fennel core, then thinly slice the fennel bulb and shallot using a sharp knife or mandoline. Chop the fresh herbs and add it all to a large mixing bowl.
4. Assemble the salad: Add the citrus segments, fresh dill, and mint to the bowl with the fennel and shallot. Toss gently to combine.
5. Dress the salad: Pour the dressing over the salad and toss again until everything is lightly coated.
6. Finish and serve: Transfer to a serving platter or bowl. Sprinkle with chopped walnuts just before serving for added crunch.