Grapefruit and Buffalo Ricotta Salad

For Salad

• 1 pink Florida Grapefruit, segmented
• 1 cup cooked beetroot, cubed
• Little more than 1/2 cup ricotta cheese
• 3/4 cup washed and picked baby salad leaves, such as ruby chard, spinach, rocket or mizuna
• 4 slices white bread, cut into 2-centimeter cubes
• 1 bunch fresh mint
• 2 tablespoons light olive oil

For Dressing

• Juice of half a Florida Grapefruit
• Juice of 1 orange
• Little more than 1/3 cup lemon oil*
• Salt and freshly milled black pepper

*This can be bought in most supermarkets, or you can make your own by warming olive oil gently with thinly pared lemon zest and leaving to infuse for a day or so