1 bunch escarole, trimmed washed and dried
1 grapefruit, peel and white pith removed, sliced and then quartered
1 orange, peel and pith removed, sliced
2 baby blood oranges, peel and pith removed, sliced
small amount of red onion, thinly sliced
leaves of 2 mint sprigs, coarsely chopped
zest of above orange
juice of 1/2 lemon (about 1 1/2 T.)
2 T. olive oil
salt and pepper to taste
Spread escarole onto a platter. Scatter the oranges,grapefruit, onion and mint over the escarole.
Whisk together the orange zest, lemon juice, olive oil, salt and pepper. Drizzle over the salad and serve.