Fennel and Grapefruit Salad with Baharat Dressing

The Stuff:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon date syrup or honey
• 2 teaspoons Never Not Eating Baharat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium fennel bulbs, halved lengthwise, cored, and thinly sliced (about 5 cups)
• 3 scallions, very thinly sliced (about 1/2 cup)
• 1/4 cup roughly torn fresh mint leaves, plus more for garnish
• 1/2 cup Marcona almonds, coarsely chopped, plus more for garnish
• 2 Ruby Red grapefruits, peeled and segmented (about 2 cups)

The Method:

1. In a small bowl, whisk together oil, vinegar, date syrup, baharat, salt, and pepper.

2. Place fennel, scallions, mint, and almonds in a large bowl. Drizzle vinaigrette over fennel mixture, and toss to coat. Add grapefruit; gently toss to combine. Transfer to a large serving platter, and sprinkle with additional mint and almonds. Serve immediately.