- 1 1/2 tablespoons Champagne vinegar
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil
- 2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
- 1 head of butter lettuce, leaves torn
- 1 cup thinly sliced fresh fennel bulb
- 3 small pink grapefruits, sectioned
- 1 ounce Parmesan cheese, shaved with vegetable peeler
- Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.