Clean your fennel and slice it. You can grill all your fennel or keep one half raw like I did with my salad.
Grill your fennel at medium low heat for some minutes.
In the meantime prepare the red currants dressing: in a bowl combine red currants, oil, honey, a bit of water and salt, then stir until you get a creamy consistency.
Supreme your grapefruit: cut off the ends and slice off the peel following the contours. Rotate the grapefruit and repeat until all the peel is removed. Then slice it.
In a big bowl or a plate, put fennel and grapefruit and season with the dressing. Your salad is ready!