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Tel: 0207 636 1367
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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.