1 large fennel bulb, halved lengthwise, then sliced lengthwise ½ inch thick
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 pink grapefruit
One 5-ounce container or bag of baby spinach
½ cup pitted oil-cured black olives, halved
1. Preheat the oven to 350°. Line a rimmed baking sheet with foil.
2. Toss the fennel wedges with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and the edges are browned and crispy, 30 to 35 minutes.
3. Meanwhile, using a microplane, grate the zest of the grapefruit into a bowl. Using a sharp knife, trim ¼ inch to ½ inch off the top and bottom of the grapefruit so it stand flat on a cutting board. Following the curve of the fruit, remove the white pith and the membrane covering the fruit. Cut in between the membranes to remove the fruit and place in the bowl with the zest. Squeeze the juice over the segments to release what's left of the grapefruit.
4. In a large salad bowl, combine the spinach, olives, grapefruit segments (reserving the juice for later). As soon as the fennel is finished roasting, add it to the bowl along with 2 tablespoons of the reserved grapefruit juice and the remaining olive oil. Season with salt and pepper and toss to combine. Serve.