Pink Grapefruit Fennel and Parmesan Salad

Ingredients

• 1 1/2 tablespoons Champagne vinegar
• 1/2 teaspoon honey
• 1/4 cup extra-virgin olive oil
• 2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
• 1 head of butter lettuce, leaves torn
• 1 cup thinly sliced fresh fennel bulb
• 3 small pink grapefruits, sectioned
• 1 ounce Parmesan cheese, shaved with vegetable peeler

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