Instructions: Peel the grapefruit and oranges, removing all the white pith, then cut out the segments from between the membranes. Do this over a bowl to catch the juice, then squeeze out any juice from the membranes. Arrange the fruit segments on a plate and scatter over the onion rings, then arrange the herring slices next to them.

Add the oil, vinegar and some pepper to the grapefruit and orange juice to make the vinaigrette. Mix well and pour over the salad, then decorate with fennel fronds.

Serve with good bread.

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