May 082011
1 pink grapefruit
2 oranges
2 tablespoons olive oil
1 tablespoons white wine vinegar
Freshly ground black pepper
Peel the grapefruit and oranges with a sharp knife, removing all the pith, then cut the segments from between the membranes. Do this over a bowl to catch the juice, and also squeeze out any remaining juice from the residual orange and grapefruit membranes and save this also. Click here to see a video on how to do this quickly.
To make the vinaigrette, add the oil, vinegar and pepper to the reserved orange and grapefruit juice and mix well. Use sparingly.