Citrus Salad

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.