Peel 3 to 4 strips of zest from one grapefruit with a vegetable peeler. Slice the zest into thin strips.
Cut away the remaining peel and pith from both grapefruits. Working over a large bowl, cut between the grapefruit membranes to release the segments into the bowl; remove any seeds.
Combine the grapefruit, grapefruit zest and honey in a medium saucepan. Bring to a boil, reduce the heat so the mixture simmers, and cook, stirring occasionally, until reduced and thickened, 15 to 20 minutes. Stir in the vanilla.
Spoon the yogurt into a shallow, wide bowl. Using the back of a spoon, make an indentation. Spoon in the grapefruit marmalade, drizzle with olive oil, sprinkle with salt and shower with mint. Enjoy!
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