Mixed Greens with Grapefruit, Fennel, and Parmesan

• 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 3 tablespoons fresh grapefruit juice
• 3 tablespoons white-wine vinegar
• 1 1/2 teaspoons Dijon-style mustard
• 1/2 cup olive oil
• 1/3 cup minced fresh parsley leaves (preferably flat-leafed)
• 8 cups coarsely shredded romaine, rinsed and spun dry
• 3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
• 3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
• 1 cup thinly sliced radishes
• 3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
• 3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

1. In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. Whisk in the parsley and salt and pepper to taste.
3. In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

garlic, fresh grapefruit juice, whitewine vinegar, mustard, olive oil, parsley, romaine, arugula, fennel, radishes, parmesan, knife

Taken from www.epicurious.com/recipes/food/views/mixed-greens-with-grapefruit-fennel-and-parmesan-11742 (may not work)