Baby Greens with Grapefruit and Red Onion

Description
Simple but superb, this delicate salad of contrasting textures and flavors goes well with just about any entrée.

Ingredients

 * 2 small grapefruits, one red, one white
 * 3 tablespoons extra virgin olive oil
 * ¼ teaspoon dry mustard
 * 1½ teaspoons fresh tarragon, chopped
 * salt and pepper
 * 10 ounces mixed baby greens
 * ½ small red onion, thinly sliced (about ½ cup)

Directions

 * 1) To section grapefruit: cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board.
 * 2) Using a sharp chef’s knife knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind.
 * 3) Using a smaller paring knife, cut out each segment from the white membrane.
 * 4) Squeeze out any remaining just from fruit when done, and reserve 1½ tablespoons juice for dressing.
 * 5) Add reserved grapefruit juice to a mixing bowl.
 * 6) Add mustard.
 * 7) Slowly drizzle in olive oil, whisking well, until well-combined.
 * 8) Stir in tarragon, and add salt and pepper to taste.
 * 9) Add greens and toss gently with grapefruit sections, red onion and salad dressing.