Ruby Red Grapefruit and Chicory Salad

Ingredients 3 large ruby red grapefruits 1/2 cup(s) olive oil 3 tablespoon(s) red-wine vinegar 1/2 teaspoon(s) ground cumin Salt Freshly ground pepper 1 head(s) chicory, torn into bite-size pieces 1 small red onion, sliced into rings Directions Using a serrated knife, slice away peel and pith of each grapefruit. Working over a bowl to catch and reserve juices, segment grapefruits by slicing along membranes; place segments in same bowl. Transfer 3 tablespoons grapefruit juice to a pint-size jar; set aside. Cover bowl with plastic wrap and refrigerate for 30 minutes or up to 4 hours. Meanwhile, add oil, vinegar, cumin, and 1/2 teaspoon salt to jar. Seal jar and shake until mixed. Refrigerate until ready to serve or up to 4 hours. Place chicory, onion, and reserved grapefruit segments in a serving bowl. Drizzle dressing over salad. Season with salt and pepper. Toss to combine. Source: http://www.countryliving.com/