Fennel and grapefruit salad with mint

For the salad:

Cut the sucrines into 4. Wash the fennels and remove the upper parts, then cut them in 2. Then pass everything through a mandolin to obtain very thin slices.

Peel the grapefruits and reserve the segments. Place the juice in a saucepan and reduce until you obtain a syrupy sauce. To book.

Wash and strip the mint leaves, then finely chop it.

In a hot pan without fat, toast the flaked almonds , then set aside.

For the vinaigrette:

Collect the reduced grapefruit juice and add the mustard and curry then mix everything with olive oil (like for mayonnaise). Salt and pepper.

Arrange all the elements of the salad in a deep plate. Drizzle with vinaigrette, then sprinkle with grilled sliced ​​almonds and chopped mint.