Serves 4 to 6.

1/4 cup (2 fl. oz) fresh grapefruit juice
1 Tbsp. fresh lemon juice
1/2 tsp. honey
Kosher salt and freshly ground pepper
2 Tbsp. olive oil
1 large Red Dog fennel bulb
1/2 Red Dog purple daikon radish
1 apple, preferably Pink Lady, cored and thinly sliced
3 oz. Parmesan cheese

To make the vinaigrette, in a small bowl, whisk together the grapefruit juice, lemon juice and honey. Season with salt and pepper. Drizzle in the olive oil slowly, whisking until well blended. Set aside.

Cut off any feathery tops of the fennel bulb and discard, reserving some fronds for garnish. Core the bulb, cut into quarters, and slice very thinly with a sharp knife or mandoline against the grain. Transfer to a large bowl.

Slice the radish very thinly (no need to peel it). Quarter the apple and slice very thinly. Add the radish and the apple to the bowl with the fennel. Pour the vinaigrette over the salad and toss well to combine. Taste and adjust the seasoning, keeping in mind that the Parmesan will add saltiness.

Transfer the salad to a serving bowl or platter. Using a sharp knife, cut the Parmesan into thin flakes. Garnish the salad with the flakes and the reserved fennel fronds. Serve immediately.