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Warm grapefruit & baby spinach salad

Yield: 6 Servings

Ingredients:

• 1 tb Red wine vinegar
• 2 tb Extra-virgin olive oil
• 1/2 ts Pepper
• 1 1/2 ts Butter
• 1 lg Grapefruit peeled cut -- into sections & halved
• 1 ts Paprika
• 1/2 ts Salt
• 1/2 lb Baby spinach leaves

Instructions:

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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