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Fennel grapefruit salad

1 fennel bulb, halved and thinly sliced
1 superstar (or other sweet) onion, thinly sliced
1 1/2 pink grapefruits, peeled, sectioned, and chopped into 1/2-inch pieces
juice of 1/2 grapefruit
juice of 1/2 lime
1/2 teaspoon Dijon mustard
1/4 cup blood orange-infused olive oil
(OR substitute lime and infused oil with juice from 1/2 orange and 1/4 cup olive oil)
1/2 cup toasted and crushed pecans
salt to taste

Toss fennel, onion, and grapefruit. Combine citrus juices, mustard and salt and slowly whisk in olive oil. Mix dressing into salad (I use my hands). Top with pecans.

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This is from one of my very favorite blogs. To read more, click the title.