3 grapefruit, peeled and sectioned with juice saved for vinaigrette
1 head curly endive
1 bunch arugula
1 bunch watercress
1 head radichio
1 head red leaf lettuce

Wash and dry the salad. Cut them into bite-size pieces. Place them in a bowl with the grapefruit and toss them with just enough vinaigrette. Put equal portions onto six salad plates.

GINGER-HONEY VINAIGRETTE:

1 tbsp. ginger, sliced
2 cloves garlic
1 tbsp. Dijon mustard
3 tbsp. honey
1/2 c. olive oil
1/3 c. red wine vinegar
Juice from the grapefruit
Salt and pepper to taste

Blend everything in a blender.