Warm grapefruit and baby spinach salad

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Red wine vinegar
2 tablespoons Extra-virgin olive oil
½ teaspoon Pepper
1½ teaspoon Butter
1 large Grapefruit, peeled, cut into sections & halved
1 teaspoon Paprika
½ teaspoon Salt
½ pounds Baby spinach leaves

Directions

In a small bowl, whisk together the vinegar, olive oil, and pepper to make a vinaigrette. Set aside.

In a large, nonreactive skillet over medium-high heat, melt the butter. When the butter begins to foam, add the grapefruit, paprika, and salt. Reduce the heat slightly and saute until the grapefruit is heated through, 2-3 min. Add the spinach leaves and gently fold them together with the warm fruit just long enough to wilt the spinach, about 45 seconds.

Transfer the warm spinach-grapefruit mixture to a salad bowl and add the vinaigrette. Toss well and divide among 6 individual salad plates.

"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 55

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