This refreshing salad is easy to put together and makes a good side dish or starter. Serves four.
Thinly slice the red onion and leave to soak in a bowl of cold water for 10 minutes. This mellows it a bit.
Remove skin and white pith from grapefruit. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membrane. Reserve some of the juice from the grapefruit and set aside.
In a salad bowl, toss the spinach, onion and grapefruit sections.
In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice. Shake well.
Drizzle over salad and toss to coat. Serve immediately
1 medium pink grapefruit
1 bunch of spinach or chard, trimmed and torn
2 tablespoons thinly sliced red onion
2 teaspoons cider vinegar
2 teaspoons olive oil
2 teaspoons honey
2 teaspoons whole grain mustard
Salt & pepper to taste