1/4 bulb julienned fennel (I like to use fennel pollen, but it can be hard to find)
1/4 red onion julienned
1 tbsp. good, peppery olive oil
salt and pepper to taste
Remove the skin and white pith from the Ruby Red grapefruit, navel orange, and Satsuma using a sharp pairing knife. When removing the skin, cut the top and bottom off first. With a long curved motion, cut from top to bottom of the fruit. Be sure to remove as little meat as possible. Once the skin is removed, slice about 1/4" thick. Remove any seeds. Then shingle on serving plate.
With skin still on, slice the kumquat thin, remove seeds and arrange on top of the other citrus. Slide pieces of fennel and onion between the slices of citrus. Drizzle with the olive oil, then season with salt and pepper. If you can find fennel pollen, sprinkle a pinch over the top after you drizzle with olive oil.