Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 | Pommery |
| ½ teaspoon | Honey |
| \N \N | Salt and freshly ground |
| \N \N | Pepper |
| ¾ pounds | Fresh spinach, washed and |
| \N \N | Torn -- (16 cups) |
| ½ small | Jicama, peeled & cut -- in |
| \N \N | Matchsticks |
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
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