½ small Cantaloupe
1 large Grapefruit
1 small head Fennel
¼ cup Stony Brook Pepitas
2 Tbsp SOOC Grapefruit Balsamic
1 Tbsp SOOC Red Cayenne Olive Oil
¼ tsp SOOC Five Pepper Sea Salt
Cracked Black Pepper, to taste
⅓ cup Pea Sprouts
To start, prep the ingredients. Using a melon baller, scoop out the cantaloupe and set aside. Slice your avocados, cut your grapefruit into wedges, and shave your fennel using a mandoline. Toast your pepitas on the stove over high heat, and toss constantly for about 4-5 minutes.
Arrange the cantaloupe, avocados, grapefruit and fennel on a serving plate. Stir together the Grapefruit Balsamic and Red Cayenne Olive Oil, and drizzle over the arranged salad.