Spinach, Fennel And Pink Grapefruit Salad - cooking recipe

Ingredients

2 1/2 Tbsp. red wine vinegar
1 1/4 tsp. Dijon style mustard
1/3 c. fresh pink grapefruit juice
1/2 c. plus 2 Tbsp. olive oil
9 c. tender spinach leaves
5 pink grapefruit (zest and pith cut away and grapefruit cut into segments)
2 small fennel bulbs, sliced thin crosswise and reserved in a bowl of cold water

Preparation

In blender, mix vinegar, grapefruit juice, mustard, salt and pepper to taste.
Add the oil and blend until it is emulsified. Arrange spinach on salad plates, then top with grapefruit segments and fennel slices (that have been drained).
Drizzle with dressing.