Inspired by a recipe From The Earth To The Table, Joh Ash - Serves 6

The original recipe calls for 3 large navel oranges, but I think the combo of pomelo and satsuma works well in this.

1 Pomelo and 2 to 3 Satsumas, peeled and sliced 1/4 inch thick
1 large Fennel Bulb, thinly sliced vertically, fronds reserved for garnish
1 small Red Onion, thinly sliced
2/3 cup Mixed brine-cured Black Olives, such as Nicoise, Kalamata and Picholine
1 Watermelon Daikon, peeled and sliced very thin.  If you like, you can cut the rounds in half
Cranberry Vinaigrette -- See Below
Arrange citrus, fennel and onion on a platter.  Scatter the olives around and drizzle with the Cranberry Vinaigrette.  Garnish with fennel fronds.
Cranberry Vinaigrette:
3 cups unsweetened Cranberry Juice
1/2 cup dry Red Wine
1/4 cup dried Cranberries
2 TB Olive Oil
2 TB finely minced shallots
2 TB fresh Orange Juice
1 TB Red Wine Vinegar (or to taste)
2 tsp chopped Fennel Fronds
Honey to taste
Salt and freshly ground Black Pepper

In a saucepan, combine the cranberry juice, wine, and dried cranberries and bring to a boil.  Boil over high heat until the liquid is reduced to approximately 1 cup (6 to 8 minutes).  Meanwhile, in a small sauté pan, heat 1 TB of the olive oil and sauté the shallots until soft but not brown.  Remove to a medium bowl and set aside.  In a blender or food processor, puree the reduced cranberry juice mixture.  Add the puree to the softened shallots.  Whisk in the rest of the ingredients, including the remaining olive oil, seasoning to taste with salt and pepper.  Store covered in the refrigerator for up to 1 week.