2 large red grapefruits (supremed and cut into large chunks)
½ cup baby fennel, finely diced
2 Tbsp Olive oil
2 Tbsp Honey
2 Tbsp Fresh flat leaf parsley, chopped

1. To supreme the grapefruit, cut off the top and bottom of the rind, then using a large sharp knife and cutting from top to bottom, cut away the skin and the white membrane. 
2. Cut between each section of grapefruit only to the core and the sections should come right out.  Reserve the core for later. 
3. Cut the grapefruit sections into large chunks.
4. Dice the fennel bulb and mix with grapefruit chunks in a serving bowl. 
5. Sprinkle with some fresh chopped flat leaf parsley and salt and pepper, to taste. 
6. Drizzle with olive oil and honey.  Squeeze the grapefruit juice from the reserved core over all.

This is a delicious salad with almost anything, but goes especially well with fish.