Arugula and Grapefruit Salad

1 or 2 grapefruits, supremed (remove rind and cut out segments). Save any juice for dressing.
Olive oil
Arugula
Radicchio, shredded
1 fennel bulb, shaved (I use a cheese slicer)
1 cup pecorino cheese, grated
Chives, chopped fine (about 2 tablespoons worth)
Dijion mustard
Black pepper
 
Place some olive oil in a small saucepan and heat up. Add the chives. Cook for a few minutes and then take off heat. When cool, put oil/chives in a small bowl. Add a little Dijion mustard, grapefruit juice, black pepper and whisk ingredients together. In a serving bowl add the arugula, grapefruit segments, fennel and half of the pecorino cheese. Add dressing and toss salad. Add extra cheese if desired. Serve with crusty bread.