
Serves 4
Dressing:
Juice from 1 Blood Orange
Juice from 1 Lemon
Juice from 1/2 Ruby Red Grapefruit
1/4 C Olive Oil
1 Shallot, minced
1" Fresh Ginger, peeled & minced
1 Tbls tarragon dijon mustard (or regular dijon)
2 tsp Honey
1 tsp Dark Sesame Oil
Zest from Blood Orange & Lemon
Sea Salt & Pepper
For the Salad:
1.5 Large Pink Grapefruits, peeled & segmented
1 Fennel...