Spring Grapefruit, Radish and Mint Salad

Serves 6

The sweet-tart flavors of this salad play nicely against the freshness of the mint leaves.

1 bunch radishes, trimmed and scrubbed, sliced very thinly

1 cup mint leaves, torn into small pieces

3 ruby grapefruit

5 ounces (10 cups loosely packed) mesclun greens

1 teaspoon Dijon mustard

1/4 cup fruity extra-virgin olive oil

1 tablespoon chopped fresh chives

Using a sharp knife, cut the ends of the grapefruit. Set upright on the cut end and cut off the peel, leaving no white pith behind. With a paring knife, separate the flesh of the grapefruit from the pith; set segments aside. Squeeze the juice from the peels and membranes; set juice aside.

Place ¼ cup of the grapefruit juice to a small bowl.. Whisk in the mustard. Drizzle in the olive oil, whisking constantly, until combined. Add the chives and season to taste with salt and pepper.

Add a tablespoon of the dressing to the bowl with the grapefruit segments; toss to coat. Combine the mint leaves, meslcun and radishes in a large bowl. Toss with the dressing and additional salt and pepper. Scatter the grapefruit segments over the tossed salad and serve immediately.