Ruby Red Grapefruit and Chicory Salad

• 3 large ruby red grapefruits
• 1/2 c. olive oil
• 3 tbsp. red-wine vinegar
• 1/2 tsp. ground cumin
• salt
• Freshly ground pepper
• 1 head chicory
• 1 small red onion

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

ruby red grapefruits, olive oil, redwine vinegar, ground cumin, salt, freshly ground pepper, chicory, red onion

Taken from www.delish.com/recipefinder/ruby-red-grapefruit-chicory-salad-recipe-clv1112 (may not work)