<\/p>\n\n\n\n
1. Taillez le pamplemousse de Floride en quartiers. <\/p><\/div><\/div><\/div>
2. Dans une poêle, faites griller les amandes émondées. <\/p><\/div><\/div><\/div>
3. À l’aide d’un économe, pelez le fenouil en lamelles puis placez-les dans un saladier d’eau glacée. <\/p><\/div><\/div><\/div>
4. Placez les quartiers de pamplemousse sur un plat ou dans un saladier. <\/p><\/div><\/div><\/div>
5. Rincez le fenouil puis ajoutez la menthe, la roquette et un filet de vinaigre de xérès et d’huile d’olive. <\/p><\/div><\/div><\/div>
6. Assaisonnez avec du sel et du poivre selon votre convenance. <\/p><\/div><\/div><\/div>
7. Étalez le mélange au fenouil sur le pamplemousse de Floride et agrémentez le tout d’amandes grillées. <\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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