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Cook your bacon extra crispy and drain on some paper towel.
In the remaining bacon fat, add the broccoli and cook for 4-5 minutes over medium heat. Add a bit of Blackstone Lemon Peppercorn seasoning and toss often to evenly distribute the bacon fat.
In an extra large mixing bowl, add the lemon juice, squeeze the leftover grapefruit and tangerines, add the mustard, mayonnaise, vinegar and a drizzle of olive oil and whisk to evenly combine.
Add the Blue Moon to the broccoli and toss to evenly coat. Add a dome or cover the let the broccoli steam for 2 minutes.
Add the broccoli to the bowl with the vinaigrette. Chop the bacon and add to the bowl. Add the onions and craisins and toss gently to evenly coat.
To serve, add everything to a family style platter, pour the remaining vinaigrette over the top and garnish with the grapefruit and tangerine segments.