For the salad:
6 cups baby arugula
2 cups shredded fennel
1 large red grapefruit, peeled with pith removed and sliced
2 blood oranges, peeled with pith removed and sliced
1/2 cup of coarsely chopped raw almonds
For the dressing:
1/4 cup cranberry juice
1/4 cup blood orange juice
1/4 cup champagne vinegar
1/4 tsp. olive oil (OR 1/4 tsp. xanthan gum)
Pinch of ground cloves
Finely ground sea salt to taste
In a large bowl layer the grapefruit, blood orange, fennel, and almonds on the arugula.
In a small bowl whisk the cranberry juice, blood orange juice, vinegar, cloves, olive oil, and sea salt until well blended. OR, if you are using xanthan gum, instead of oil, put all dressing contents into a blender and blend on high for 60 seconds. Xanthan gum requires that you use a blender to incorporate it into the dressing.
Pour the dressing on the salad and toss to coat.
If you plan on storing the salad for later, put the amount you want to save aside before dressing. Store it in an airtight bag in the refrigerator for up to three days. Dress when ready to eat.