(Makes 2-4 servings)

(Dale – 4 stars; David – 4 stars)

4 tablespoons organic extra-virgin olive oil (we used virgin olive oil)
2 tablespoons apple cider vinegar
1 tablespoon umeboshi plum paste, or 2 tablespoons umeboshi plum vinegar (we used plum sauce)
1 ½ tablespoons raw honey or agave syrup (we used honey)
1 teaspoon sun-dried sea salt (we used sea salt)
2 tablespoons chopped parsley (we used cilantro)
1 tablespoon chopped tarragon
2 teaspoons dried thyme (we used fresh thyme)
1 large head or 2 small heads frisee (about 6 cups) (we used a head of butter lettuce & some fresh spinach)
1 fresh fennel root, sliced very thin (we used anise root)
1 ruby red grapefruit, peeled, deseeded, & cut into cubes
Sun-dried sea salt to taste
Fresh cracked black pepper to taste

In a salad bowl, mix olive oil, apple cider vinegar, plum paste or vinegar, honey or agave syrup, sea salt, & chopped herbs. Break frisee into 2-inch pieces & toss along with fennel in the salad bowl with marinade until well coated.

Serve on individual plates, distributing grapefruit cubes evenly among the plates. Season with sun-dried sea salt & fresh cracked black pepper to taste.