Valentine's day Salad with Endive, Grapefruit and Fennel

Making the salad with endive, grapefruit, and fennel – 20 minutes

Use a sharp knife to remove as much of the peel and white pith from the grapefruits as possible.

Then cut the grapefruit into segments, trying to cut as close to the membrane as you can to get nice, clean segments.

Squeeze out as much juice as you can from the grapefruit where you just cut the segments from. You should have about the juice of half a grapefruit.

Make a dressing by mixing mustard, honey, and the juice of half a grapefruit. Slowly add the olive oil while whisking and season with salt and pepper.

Wash the radishes, remove the leaves, and cut them in half or into quarters.

Remove the tough core from the fennel and slice it thinly. It's easiest to do this with a mandolin or a kitchen slicer.

Remove the tough core from the endive and separate the leaves.

Mix the endive leaves, fennel, and radishes together with the grapefruit dressing.

Cut or tear the prosciutto into pieces and distribute it along with the grapefruit segments over the salad. Finish with pumpkin seeds, and enjoy!