Ingredients

• 2 fennel bulbs
• 2 tablespoons Champagne vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1/2 cup chopped dates
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 medium red chile, such as Fresno or cayenne, thinly sliced
• 2 oranges, peels and pith cut off and segments cut free
• 1 grapefruit, peel and pith cut off and segments cut free
• 2 tablespoons chopped pistachios

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Instructions

1. Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
2. In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
3. Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.