1 tablespoons wine vinegar
2 tablespoons sugar
2 teaspoons soy sauce
few drops of Tabasco
juice of 1/2 lemon
1 large grapefruit
2 oranges
1 onion, sliced into rings
8 ounces sliced water chestnuts, drained
4 ounces fresh young spinach leaves, washed
8 ounces Edam cheese, thinly sliced
lettuce leaves
Peel and segment the grapefruit and oranges over a bowl, reserving any juices. Place the grapefruit and orange segments in a bowl together with the cucumber, onion and water chestnuts. Put the Vinegar, sugar, soy sauce, Tabasco and juices in a bowl and mix well until thoroughly combined. Pour over the fruit and mix well. Refrigerate for 30 minutes. To serve: Give the fruit mixture a final stir to coat then line a serving platter with the spinach and lettuce leaves and pile the fruit mixture into the centre. Arrange the cheese slices, overlapping, at the edge of the platter. Serve immediately.
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