Makes 4 servings. Difficulty
1/4 cup pine nuts 1 ruby red grapefruit 1 Tablespoon good quality balsamic vinegar 3 Tablespoons good quality extra virgin olive oil Salt and freshly ground black pepper 4 cups baby spinach leaves, rinsed & crisped 1/2 cup dried cherries, coarsely chopped 3 Tablespoons red onion, sliced 3 Tablespoons crumbled feta
In a dry skillet heat pine nuts over medium heat. Stir or shake nuts often until they are golden, about 5 minutes. Set aside and let cool.
Using a small, sharp knife, remove peel and white membrane from grapefruit. Over a bowl, cut between inner membranes and fruit to release segments. Set segments aside.
In a small bowl, whisk together balsamic vinegar and olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
In a large salad bowl toss together spinach, grapefruit, dried cherries, and red onions. Drizzle with dressing, tossing until leaves are nicely coated. Top with toasted pine nuts and crumbled feta.