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