Citrus Salad With Cumin Vinaigrette

Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern, but also African, Middle Eastern

• Ready In: 10 mins
• Serves: 12

Ingredients

• For the vinaigrette

• 2⁄3 cup  citrus juice, reserved from salad fruit
• 2⁄3 cup olive oil
• 1⁄3 cup white wine vinegar
• 2  garlic cloves, minced
• 1  tablespoon Dijon mustard or 1  tablespoon spicy brown mustard
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

• For the salad

• 18  leaves red leaf lettuce, cut in half crosswise
• 3  endives, sliced
• 1⁄4 cup fennel, sliced in slivers (optional)
• 3  large grapefruits, peeled, sectioned, and seeded, 1/3 cup juice reserved
• 2  oranges, peeled, sectioned, and seeded, 1/3 cup juice reserved
• 1  large red onion, chopped

Directions

1. Prepare the vinaigrette:
2. In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
3. Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
4. Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
5. Pour the dressing over all and serve immediately.
6. Enjoy!