1handful fresh basil leaves, torn or left whole if they are small
1cupfresh pink grapefruit juice
1/2tsphot chili pepper flakes
juice of 1/2 a lemon
a pinch of salt
Cut off one end of the grapefruits and run a small serrated knife along the rind to remove it. Cut in between each of the membranes to remove the segments of fruit. Set the fruit in a colander to drain over a plate. Squeeze the remains of each grapefruit to get all of the juice out of it. Gather any juice that has drained from the segments, and put it all together in a small saucepan. There should be about a cup.
Add the chili pepper to the juice and boil the juice down until it is a thick syrup. This shouldn't take too long, maybe 15 minutes or so.
When it is thick, combine it with the rest of the dressing ingredients in a small jar and give it a vigorous shaking until it has emulsified.
Meanwhile assemble the salad ingredients in a large bowl, drizzle the dressing over it, toss lightly, and serve.