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