Preparation

• In a large bowl, whisk the oil and vinegar. Add the fennel and half of the nuts. Finely chop the reserved fronds and add half of them to the bowl. Crumble 1/2 tsp. salt into the bowl and a generous pinch of cracked pepper, and toss to coat.
• Slice off the ends of the grapefruit to expose the fruit. Stand the fruit on a cut end, and slice off the skin and pith, following the natural curve of the fruit from top to bottom. Cut on each side of each membrane to free the segments, then cut the segments in half and add them to the fennel. Toss gently and season to taste with salt. Serve immediately topped with the remaining fronds and nuts, a pinch of pepper, and a light drizzle of oil.