Ruby Red Grapefruit and Chicory Salad

Directions

1. 1
   Using a serrated knife, slice away peel and pith of each grapefruit.
2. 2
   Working over a bowl to catch and reserve juices, segment grapefruits by slicing along membranes; place segments in same bowl.
3. 3
   Transfer 3 tablespoons grapefruit juice to a pint-size jar; set aside.
4. 4
   Cover bowl with plastic wrap and refrigerate for 30 minutes or up to 4 hours.
5. 5
   Meanwhile, add oil, vinegar, cumin, and 1/2 teaspoon salt to jar.
6. 6
   Seal jar and shake until mixed.
7. 7
   Refrigerate until ready to serve or up to 4 hours.
8. 8
   Place chicory, onion, and reserved grapefruit segments in a serving bowl.
9. 9
   Drizzle dressing over salad.
10. 10
    Season with salt and pepper.
11. 11
    Toss to combine.