Prep Time: 15 min.
Remove ends from the oranges and grapefruit and with a boning knife, remove skin getting rid of all the white pith. Cut between the membranes to release segments. Once all segments are cut out, squeeze the innards of the fruit to get all the juice. Separate the juice and the fruit. Zest the lime. Thinly slice the fennel.
Whisk the red wine vinegar, citrus juice, olive oil and a pinch of salt and pepper. Gently toss the citrus in the dressing.
Arrange the citrus on a plate and top with fennel. Drizzle with the dressing and top with pumpkin seeds and enjoy.