Triple-Fennel Salad With Pink Grapefruit And Black Olives

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3 large pink grapefruits

2 medium shallots, minced

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 teaspoon honey

Salt and freshly ground pepper

3 medium fennel bulbs (1 1/2 pounds)—halved, cored and sliced paper-thin crosswise, fennel fronds coarsely chopped

2/3 cup black oil-cured olives—pitted, rinsed and coarsely chopped

Fennel pollen or ground fennel seeds, for dusting

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