Citrus Salad with Endive and Fennel

Ingredients in this Recipe

1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated and peeled fresh ginger
1/2 cup fresh flat leaf parsley leaves
1/2 teaspoon coarse salt
2 oranges, peel and pith removed, cut crosswise into 1/4 inch thick rounds
2 tablespoons champagne vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)
3 tablespoons fresh lime juice
5 or 6 red endives (about 12 ounces total), leaves separated

See Full Recipe at Martha Stewart