From Cook’s Illustrated, January/February 2013
2 red grapefruits
3 navel oranges
1 tsp. sugar
Salt and pepper
1 tsp. unsalted butter
½ cup walnuts, coarsely chopped
3 tbsp. extra-virgin olive oil
1 small shallot, minced
1 tsp. Dijon mustard
2 cups arugula
2/3 cup golden raisins
Cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slice crosswise into ¼-inch thick pieces. Transfer fruit to bowl and toss with sugar and ½ tsp. salt. Set aside for 15 minutes.
Melt butter in an 8-inch skillet over medium heat. Add walnuts and ½ tsp. salt and cook, stirring often, until lightly browned and fragrant, 2-4 minutes. Transfer walnuts to a paper towel-lined plate and set aside.
Drain fruit in colander, reserving 2 tbsp. juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot and mustard in medium bowl. Add arugula, 1/3 cup raisins, and ¼ cup walnuts and toss to coat. Arrange arugula mixture over fruit. Sprinkle with remaining raisins and walnuts. Season with salt and pepper.