Citrus Salad with Lemon-Honey Vinaigrette

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2 grapefruits, cut into supremes

2 oranges, cut into supremes

1/2 cup toasted almonds

1 cup basil leaves

2 cups arugula

1 red onion, thinly sliced and soaked in ice water for 10 to 15 minutes

Zest and juice of 3 lemons

1 tablespoon honey

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper