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Vinaigrette-
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1 small, thin Serrano chili, diced
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1 large garlic clove
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3 tbsp fresh lime juice
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1 tbsp dark brown sugar
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1 ½ tbsp Asian fish sauce
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Salad-
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3 grapefruits, peeled and segmented
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1 medium carrot, peeled and shredded
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1/3 cup cilantro leaves
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3/4 pound jicama, peeled and shredded
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2 tbsp crushed, roasted pistachios on top
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