For the dressing:
- 1/2 cup freshly squeezed grapefruit juice
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 1 teaspoon sugar, if desired
- 1/4 cup olive oil
For the salad:
- 1 bag organic spinach
- 1/4 bag fresh spring salad mix, if desired
- 2-3 whole grapefruit
- 1-2 teaspoons superfine sugar
Prepare the dressing first; mix all the dressing ingredients together except the olive oil, then whisk the oil in slowly. Set the dressing aside and prepare the salad. Wash the spinach and drain well. Mix it with the fresh spring salad mix, if desired, and plate.
Cut the grapefruit into quarter-inch slices. Remove most of the peel, place the slices on a baking sheet, and sprinkle them with a little superfine sugar. Place the grapefruit slices under the broiler and broil them until the sugar begins to bubble, remove them from the oven, and place two slices on each salad. Drizzle the grapefruit dressing over the top and serve.