Grapefruit Salad with Citrus Dressing

Serves:

• 12 ounces each) Boston lettuce, torn in bite-size pieces (16 cups)
• 1 medium bulb fennel, root end trimmed, stalks removed, feathery leaves reserved for garnish, bulb very thinly sliced crosswise (2 cups)
• 3 red (Ruby) grapefruit, peel and bitter white pith cut off, sections removed, juice squeezed from membranes and reserved (1/3 cup)
• CITRUS DRESSING
• 1/2 teaspoon freshly grated orange peel
• 1/3 cup orange juice
• 1/4 cup olive oil
• 1 medium scallion, cut in pieces
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper