Fruit Salad with Fennel, Watercress, and Smoked Salt

For the vinaigrette:

1/4 cup olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon smoked or flaky sea salt

For the salad:

1/4 small honeydew melon, rind removed, very thinly sliced

1 pluot or plum, sliced into thin wedges

1/2 cup halved pitted fresh cherries

1/2 cup unseasoned rice vinegar

1/2 small fennel bulb, thinly sliced

1 cup torn frisée

1 cup trimmed watercress

2 medium ruby red grapefruits, peel and white pith removed, flesh sliced into 1/4″-thick rounds

Smoked or flaky sea salt

Freshly ground black pepper

Preparation

1. For the vinaigrette:

   Step 1

   Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.

2. For the Salad:

   Step 2

   Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10–15 minutes; drain.

   Step 3

   Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.

   Step 4

   Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.