Ingredients
1 Bulb Fennel
2 Lg Pink Grapefruit
1 T. Honey
¼ tsp. Cayenne Pepper
8 oz Fresh Mozzarella
1/4 Bunch Cilantro           
20 Cherry Tomatoes
3 T. Red Wine Vinegar
¼ Cup Olive Oil
Kosher Salt
Cracked Black Pepper

Method
Slice off green stem ends from fennel bulb and trim off root end, then wash and dry. Being careful not to chop your fingers off, cut the fennel into thin slices (1/2” or so) crosswise and set aside. Next peel one of the grapefruits and slice crosswise into similar sized slices and set aside. The second grapefruit you should cut in half and juice in any manner you see fit. I squeeze the halves over a small strainer set on top of a bowl. Take the reserved juice and mix in the honey and cayenne pepper. In a separate wide bowl or casserole dish, carefully lay out the sliced fennel and pour over the marinade, and refrigerate, covered, for at least 2 hours. When you are close to the time you want to serve the salad, start preparing the cheese. In you are using larger sized fresh mozzarella balls (like I was in the photo) cut them into medium-sized chunks. Or you can use our Ciliegine sized balls, which are the perfect size for this recipe. Place the cheese in a mixing bowl and combine the tomatoes – cut in half – chopped Cilantro, the oil and vinegar and salt and pepper. Mix gently. On a serving platter, alternate layers of fennel and grapefruit and spoon the cheese mixture over that. Enjoy!