Grapefruit, Fennel & Parmesan Salad with Basil Oil - Brooke Kelly Nutrition

Ingredients

• 1 large ruby red grapefruit, segmented and sliced thin
• 1 bulb fennel shaved finely, plus it’s tops reserved
• 10g mint leaves, finely chopped
• 20g basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup shaved parmigiano reggiano