Pink Grapefruit, Radish And Calamata Olive Salad

• 1 pink grapefruit
• 1 orange
• 1 2-ounce length of daikon radish, thinly sliced
• 4 French breakfast or red radishes, thinly sliced
• 1/2 cup of radish sprouts
• 10 calamata olives, pitted and halved
• 2 tablespoons mild fresh goat cheese, crumbled
• 1 tablespoon freshly squeezed lemon, or to taste
• 2 tablespoons extra virgin olive oil
• Fleur de sel or coarse sea salt

1. Slice ends off grapefruit and stand it up on a cutting board.
2. Slice off peel, following curve of fruit.
3. Make sure to cut away all the white pith, exposing flesh.
4. Working over a bowl to catch juices, use a small paring knife to cut out segments.
5. Repeat with orange.
6. Spread daikon radish in one layer on a serving platter or two salad plates.
7. Top with citrus segments, then arrange the breakfast or red radishes over citrus.
8. Sprinkle with radish sprouts, olives and goat cheese.
9. Drizzle with lemon juice and then olive oil.
10. Sprinkle with salt to taste.

pink grapefruit, orange, daikon radish, red radishes, sprouts, calamata olives, goat cheese, freshly squeezed lemon, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/10911 (may not work)