Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

 

8 ounces spinach (about 4 packed cups)

1 large or 2 medium grapefruit

1/2 cup pumpkin seeds

 

1/2 cup olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

1 teaspoon finely chopped tarragon

Pinch of salt

 

Tear the spinach into bite-size pieces, if necessary, and place in a large bowl. Section the grapefruit: Cut the top and bottom off the grapefruit so that the flesh of the fruit is exposed, and it will sit flat on a cutting board. Cut the peel and pith from the fruit using a sharp knife or vegetable peeler. Set the grapefruit on one of its flat ends on a cutting board. The sections of the fruit will face up. Cut out the sections, slicing from the outside toward the center of the fruit, just inside the membranes. You can leave the sections whole or cut them into bite-size pieces. Toast the pumpkin seeds in a skillet over medium heat, stirring often, until they are lightly browned, have puffed up, and begin to pop, 4 to 7 minutes. Prepare the dressing: Combine the oil, lemon juice, vinegar, mustard, shallot, tarragon, and salt in a bowl and whisk together. Stir in any grapefruit juice that may have puddled on the cutting board while you were sectioning the fruit. Pour the dressing over the spinach. Depending on how much dressing you like, you may have some left over, and it will keep in the fridge for up to 1 week. Toss the spinach well, then add the grapefruit and pumpkin seeds and toss gently again to combine.