Recipe courtesy of Robin Miller

Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette

Name: Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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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

Place the spinach, fennel, and grapefruit in a large salad bowl.
In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
Pour the vinaigrette over the salad just before serving.