Recipe by Molly Stevens found on finecooking.com 

Use the Pomelo from this week’s share instead of the Ruby Grapefruit

2 medium Ruby Grapefruit OR Pomelo

1 Tbs. fresh Lime Juice 

2 tsp Honey 

1/4 tsp Salt

6 Tbs Extra Virgin Olive Oil 

2 Tbs chopped fresh Mint, plus leaves for garnish 

8 oz Arugula, tough stems removed

1 head Radicchio, cored and cut into strips

1/3 cup sliced Almonds, toasted

With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs of the vinaigrette over the grapefruit segments. Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.