Grapefruit Salsa

1 ruby red grapefruit juice
3 green onions, sliced thinly
2 tablespoons mint
1 small jalapeno, minced
1 tablespoon red wine vinegar
ground black pepper
2 teaspoons honey
1 tablespoon extra virgin olive oil

Using a knife, slice off the top and bottom of the grapefruit.
Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
Repeat until completely peeled.
Remove any remaining white parts (the bitter pith).
Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
Slice away the fruit by cutting between the membrane.
Set aside the grapefruit segments.
Into the small bowl, squeeze the juice from the grapefruit membrane.
Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
Add the grapefruit segments.