Recipes Fennel-and-Citrus Salad with Mint 3.0 (1,661) Add your rating & review For his light, simple salad, chef Matthew Accarrino of San Francisco's SPQR mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing. Slideshow: Fantastic Fruit Salads By Matthew Accarrino Matthew Accarrino Matthew Accarrino is a professional chef and athlete with more than two decades in the kitchen and restaurant business. He has authored a cookbook and currently helms the kitchen at Michelin-starred SPQR in San Francisco. He is also a competitive cyclist and balances the two passions of cooking and athleticism. Food & Wine's Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 2 red grapefruits 2 navel oranges 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon fresh lemon juice Salt 2 fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 tablespoons of chopped fronds reserved 2 tablespoons small mint leaves 1/2 teaspoon ground coriander Directions Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining citrus juice for another use. In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and ground coriander and serve right away. Suggested Pairing As a pairing, SPQR co-owner and wine director Shelley Lindgren pours a lively white wine: an Assyrtiko from Greece's island of Santorini. Rate it Print