3 bulbs of fennel with fronds (top leaves)
1-2 pink grapefruits cut into segments (supreme)
Mache Lettuce (lambs lettuce)
1 handful fresh Basil
Finley ground black pepper
Trim the tops off of the fennel and remove the soft leaves from the stalk and set aside, discard stalks.
Cut fennel in half lengthwise and then into ¼ inch slices so that fennel remains in tact by the base.
Brush both sides of the fennel slices with olive oil and sprinkle with a pinch of salt and pepper.
Heat a grill pan over high heat. Place fennel onto pan and let stand for 2-4 minutes until grill marks begin to form and fennel begins to soften, turn over fennel and repeat on the other side. Do in batches if needed.
In a blender place the fennel fronds (reserve a few for garnish), basil, ½ cup olive oil and ¼ cup rice vinegar. Add in a generous pinch of salt and pepper and blend until smooth.
In a separate bowl toss Mache lettuce with a few tablespoons of dressing, and set on individual plates or a platter to one side, place a little more dressing on the plate next to the lettuce and top with grapefruit segments and grilled fennel.
Garnish with a few fennel fronds.