Yield: 8 Servings
|2 teaspoons||Poppy seeds|
|½ \N||Red onion -- thinly sliced|
|3 \N||Grapefruit -- pink or red|
|6 \N||Cloves garlic -- peeled|
|2 tablespoons||White wine vinegar|
|2 tablespoons||Olive oil -- extra-virgin|
|1 tablespoon||Coarse-grain mustard -- pref|
|\N \N||Salt and freshly ground|
|¾ pounds||Fresh spinach, washed and|
|\N \N||Torn -- (16 cups)|
|½ small||Jicama, peeled & cut -- in|
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside Place onion slices in small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl. Measure ⅓ cup of the juice and set aside. Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper. In a sald bowl, combine spinach, jicama, and reserved onions and grapefruit sections.
Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seends.
Recipe By : MSBello