Ingredients

• 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

Directions