Caramelized Ruby Red Grapefruit Salad | Emeril Lagasse

Emeril’s Caramelized Ruby Red Grapefruit Salad will add a bright note to your winter table. CARAMELIZED RUBY RED GRAPEFRUIT SALAD SERVES 8 2 fennel bulbs, stalks removed 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 Ruby Red grapefruits 1/2 cup granulated sugar 2 cups arugula, stemmed, washed, and spun dry ½ small red onion, thinly sliced 1 tablespoon extra-virgin olive oil Blood Orange Gastric (recipe follows) Preheat the oven to 400 degrees. Halve fennel bulbs lengthwise and remove tough core. Transfer fennel to a bowl and drizzle with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss to coat. Place fennel in a small roasting pan cut-side down and roast until golden brown, 25 to 30 minutes. Cool completely. On a work surface, remove peel and pith from grapefruit using a sharp paring knife, beginning at the top and following the curves of the fruit. Working over a bowl to catch the juice, carefully cut between the membranes to remove seg