Fennel and Grapefruit Salad with Baharat Dressing

Slice the fennel thinly for a delicate crunch. Keep the grapefruit segments intact when tossing, then scatter the almonds over the top.

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.