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Using a mandoline, thinly slice the fennel bulb into small pieces.
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Peel the grapefruit and orange and cut into small chunks.
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Peel and cut the avocado into small pieces.
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Place them into a bowl along with the arugula, microgreens and season with salt and pepper.
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Toss in the Lee Kum Kee Panda Brand Triple Citrus Grilling and Dipping Sauce along with the white wine vinegar. Mix well.
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Garnish with pomegranate arils and shaved parmesan (optional).