RECIPE: Radish, fennel, ruby red grapefruit
- Radishes: Using the Japanese mandolin, grate the radishes
- Fennel: Cut into paper thin slices.
- Ruby red grapefruit: cut into chunks.
- Dressing : 1 T (tablespoon) Sherry vinegar, 2 T olive oil (virgin of course), 2 tsp Dijon mustard, a dash of ruby red grapefruit juice. Sprinkle with black sesame seeds, freshly ground black pepper and ground cinnamon.