1 head pink radicchio leaves
2 radishes, thinly sliced
1 small grapefruit, peeled and thinly sliced
1 small blood orange, peeled and thinly sliced
1 tablespoon fennel leaves
1 small shallot, thinly sliced
Balsamic Vinaigrette: 2 tablespoons olive oil, 1/2 tablespoon balsamic vinegar, 1 garlic clove, crushed, salt and pepper to taste.
Place radicchio leaves on your plates and layer with radish, citrus and shallot slices. Garnish with fennel leaves. Mix dressing ingredients and drizzle over salad