Citrus Salad with Saffron Dressing

In a small saucepan, heat the olive oil.

Transfer to a small bowl and crumble in the saffron.

Let stand for 10 minutes.

Add the orange juice to the saucepan and boil over moderately high heat until reduced to 1/4 cup, about 7 minutes.

Add the juice to the saffron oil and let cool.

Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines. Finely chop the clementine and add to the saffron oil, along with the lemon zest. Working over a large, shallow bowl with the oranges and grapefruits, cut in between the membranes to release the sections.

Pour the saffron dressing over the sections and stir gently.

Serve.