Holiday Citrus Salad

3 Tbsp. fresh orange juice
1/2 tsp. orange zest
1/2 tsp. Dijon mustard
1/2 tsp. honey
1/4 c. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1 small pink grapefruit
2 medium navel oranges
3 c. baby spinach, arugula or trimmed watercress
1/4 c. minced red onion
2 Tbsp. minced fresh mint

For the dressing, in small bowl whisk together the orange juice, mustard, orange zest and honey. Slowly pour a thin stream of the olive oil into the mixture and whisk to emulsify. Add salt and pepper; set aside. Peel the fruit and remove any white pith. Cut fruit crosswise into 1/4-inch thick slices and remove any seeds. Cut each slice into quarters. Add fruit to a bowl. Drizzle with one tablespoon of the dressing. Arrange spinach on platter. Top with orange-grapefruit mixture. Drizzle remaining dressing on top. Garnish salad with red onion and mint. Makes eight servings. (from Diabetes Forecast)