Spinach and Grapefruit Salad

I create this salad when my wife suggested we use up our grapefruit on a salad. The pecans are from a boutique in Minneapolis called Extra Dough (www.extradough.net) - they don't list them on the website, but call them or stop in to get them. You could substitute plain roasted pecans, but they won't be as good :-)

Spinach and Grapefruit Salad
(Serves 4)

Baby spinach - about 12 oz.
1/4 C. "sweet and smoky" pecans
1/4 small red onion, peeled, trimmed and cut into ribbons
1 large red grapefruit

Vinaigrette:
2T grapefruit juice (from the grapefruit, after sectioning it)
2 T champaign vinegar (or white wine vinegar)
1/3 C. olive oil - use a lighter flavored oil for this recipe
small clove garlic, minced
1/2 tsp. sugar
pinch of white pepper
pinch of black pepper
1/4 tsp finely-minced fresh rosemary (about 6 or 7 leaves)
Salt to taste (make sure it's salty enough)

Mix the vinegar and all other ingredients except the grapefruit juice and the olive oil in a medium bowl and let sit.

With a sharp knife, trim all of the rind off of the grapefruit. Hold the grapefruit in your left hand, and with the right, cut out the wedges by cutting right next to the membranes dividing the sections. Slide them onto a plate as you cut them free. Don't cut all the way to the core - leave the seeds and core connected. When you've cut all the segments free, squeeze what's left of the grapefruit over a bowl and reserve the juice. Add 2 T of the juice to the vinaigrette and drink the rest - it's yummy!

Whisk the olive oil into the vinegar-grapefruit juice mixture, starting with a very fine stream of oil and whisking vigorously to develop an emulsion. Taste and adjust seasoning.

Assemble the salads: arrange spinach on a plate, top with the grapefruit wedges, onion ribbons, and pecans. Spoon on the dressing. If desired, finish with a light sprinkling of sea salt crystals.