3 tablespoons red grapefruit juice
1 tablespoon olive oil
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large fennel bulb
2 large red grapefruit, sectioned
1 cup fresh baby spinach
1/4 cup shaved Romano cheese
1/2 cup pomegranate seeds
In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.
Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.