Shaved Fennel and Grapefruit Salad

• 1 whole Ruby Red Grapefruit, peeled
• 4 tbsp. extra virgin olive oil, divided
• 2 bulbs fennel, stalks and base removed, halved vertically and sliced paper thin
• 1 c. fresh flat leaf parsley, chopped
• ¼ c. fresh mint leaves, chopped
• ¼ c. feta cheese, crumbled
• The Fresh Market Sea Salt Spice Grinder, to taste

Cut off top and bottom ends of grapefruit and stand up on 1 flat side. Using a sharp knife and starting at top of fruit, trim off all peel and white pith, following curve of fruit. Working over a large bowl, slice between white membranes, releasing segments and allowing juice to drip into bowl. Squeeze any remaining juice into bowl. Add 2 tbsp. extra virgin olive oil, fennel and herbs and toss gently to combine.

Arrange salad on platter. Crumble feta cheese over grapefruit mixture and drizzle with remaining 2 tbsp. extra virgin olive oil. Grind sea salt over top and serve.