Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette

Ingredients

• 4 cups baby spinach leaves 
• 2 teaspoons dijon mustard 
• 2 tablespoons parsley leaves fresh chopped
• 1 cup grapefruit sections 
• 0.5 cup chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 1  fronds trimmed thinly sliced
• 1 tablespoon red wine vinegar 
• 4 servings salt and pepper black freshly ground
• 0.3 cup shallots finely minced

Equipment

• bowl
• whisk

Directions

1. Place the spinach, fennel, and grapefruit in a large salad bowl.
2. In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
3. Pour the vinaigrette over the salad just before serving.