Directions

1. Begin by marinating the citrus. To prepare the mandarin, peel the skin and separate each segment, set aside into a small bowl. For the orange and grapefruit, cut the skin off, so there is very little white pith remaining. Using a sharp knife, cut the citrus into segments. Place into the same bowl as the mandarin, then add a teaspooon of salt and the sugar. Let the citrus marinade for at least 20 minutes.
2. Wash all produce. Cut the base off of the fennel bulb and slice in half. Using a triangular cut, remove the tough stem from the middle of the bulb. Then slice the fennel as thinly as possible, preferably using a mandolin. Set aside in a large mixing bowl.
3. Remove the stems from the kale. Roll the leaves up into a cigar shapes and thinly slice. Cut the stem base off of the radicchio and then cut in half. Remove the leaves separately, leaving them in large pieces.
4. To make the quick vinaigrette, separate 1/4 cup of the juices from the marinating citrus into another small bowl and add the grapefruit vinegar. Whisk in the olive oil and then season with salt and pepper.
5. To assemble the salad, dress the fennel, kale, radicchio with the vinaigrette. Add the grated cheese then toss to combine. Place into a serving bowl, then garnish with the almonds and olives.