Spinach Salad with Blood Oranges, Grapefruit and Pomegranate
rec.food.cooking/Neris/2001
Makes 8 side-dish servings

Here's a pretty salad that's perfect for company. With the oranges and grapefruit peeled and sectioned ahead of time, it's also a breeze to prepare on a weekday night.

1 pink grapefruit
2 oranges; preferably blood oranges
1 pomegranate
1/4 cup white wine vinegar
1/2 teaspoon Dijon-style mustard
2 tablespoons walnut oil
2 tablespoons canola oil
Salt and pepper
1 pound spinach or mesclun, stems removed
1 red onion, sliced into thin rings

Cut peel and pith from grapefruit and oranges and cut fruit into sections, discarding membranes; set aside.

Halve pomegranate and reserve seeds, discarding membrane, from one half. With manual citrus juicer, juice the other half to yield 3 tablespoons of juice (add water, if necessary). Put juice in jar or cruet, with vinegar, mustard, oil and salt and pepper to taste. Shake to combine well.

Toss spinach with grapefruit, orange, onion and vinaigrette. Sprinkle top with pomegranate seeds.