Ingredients

• 1 clove Peeled Garlic, minced and mashed to a paste with ¼ teaspoon salt

• 3 tablespoons Cocktail Grapefruit, juice (may be substituted with Uniq Fruit)

• 3 tablespoons White Wine Vinegar

• 1½ tablespoon Dijon Mustard

• ½ cup Olive Oil

• ⅓ cup Parsley leaves, preferably flat-leafed, minced

• 8 cups Organic Romaine Lettuce, coarsely shredded rinsed and spun dry

• 3 cups Arugula or Watercress, coarse stems discarded and the leaves washed

• 3 cups Fennel, thinly sliced (sometimes called Anise)

• 1 cup Radish, thinly sliced

• 3 ounces Parmesan Cheese, shaved into curls with a vegetable peeler (about 1½ cups)

• 3 large Cocktail Grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections