Ingredients

• 6  medium pink grapefruit
• 3  medium white grapefruit
• 1/2  cup apricot nectar
• 2  tablespoons hazelnut oil or walnut oil
• 1  tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed
• 1/8  teaspoon salt
• 1/8  teaspoon cracked black pepper
• 4  cups fresh baby spinach leaves or shredded spinach leaves
• 1/2  cup chopped toasted walnuts
• 1/4  cup pomegranate seeds (optional)

Directions

1. Peel the grapefruit, removing all of the white pith. Cut sides from the flesh of each grapefruit to form a square piece (reserve extra grapefruit trimmings for another use). Slice each square crosswise to form four slices. Set slices aside.

2. For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.

3. Line a serving plate with spinach. Stack three slices of grapefruit, alternating colors, on top of spinach leaves. Drizzle with dressing. Sprinkle with walnuts and, if desired, pomegranate seeds. Makes 8 servings.