Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette

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4 cups baby spinach leaves

1 fennel bulb, trimmed of any stalks or fronds and thinly sliced

1 cup grapefruit sections

1/2 cup reduced-sodium vegetable or chicken broth

1/4 cup finely minced shallots

2 tablespoons chopped fresh parsley leaves

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

Salt and freshly ground black pepper