Active Time

　　25 min

　　Total Time

　　25 min

　　Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　1 tablespoon cider vinegar

　　1/2 teaspoon whole-grain or coarse-grain mustard

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　3 navel oranges

　　2 grapefruit (preferably pink)

　　2 medium fennel bulbs (sometimes called anise; about 1 3/4 lb), stalks cut off and discarded

　　3 celery ribs, cut diagonally into 1/8-inch-thick slices

　　

Special Equipment

a Japanese Benriner* or other adjustable-blade slicer

　　

Step 1

Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.

　　

Step 2

Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.

　　

Step 3

Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.

　　

Step 4

Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).