½cupTrader Joe's Honey Roasted Almondsor any thinly sliced almonds
¼ cup + 1Tgrapefruit and orange juice combinedequivalent to ½ each juiced
¼ tsp pepper
½tsp favorite hot sauceor more
For the Citrus
Slice 1 grapefruits and 1 oranges in half and juice ½ of each. Reserve the other halves for salad.
With a small paring knife or utility knife, start at the top of the orange and slice down around the outside to remove the peel and pith (white part). Continue making your way around the fruit.
Once you have the fruit peeled, take your small knife and gently work between each section to remove the fruit from the membrane. Place all fruit into a small bowl. You can cut some in half and keep some whole for garnishing.
For the Dressing
Pour the citrus juice into a measuring cup.
To the citrus juice, add the honey and slowly pour in olive oil while whisking to create an emulsion.
Season with the salt, pepper and hot sauce. Taste and add more if needed. Set dressing aside.
Wash and trim Brussels sprouts. Thinly slice by first cutting in half from root to stem. Lay cut side down and slice across from root to stem again. Peel apart the layers and add to a medium bowl.
Alternatively, place Brussels sprouts in a food processor with a large shredding disk and run according to manufacturer's instructions.
Remove stalks from fennel bulb right where the bulb and stalks meet. Cut a slice off the bottom so the bulb can sit flat on the cutting board.
Slice the bulb in half from tip to root and lay flat side down on cutting board and thinly slice across the bulb from tip to root. Add to bowl with sprouts.
If using pre-shredded carrots, add to bowl. Otherwise grate or shred carrots first.
Add remaining vegetables to sprouts and fennel.
Lightly toss the salad with the dressing but don't overdo it. Garnish with fruit and almonds.