Salad with pink grapefruit, young spinach and walnuts
- 2 pink grapefruits
- 16 walnuts
- 7 oz spinach leaves , fresh
- 3 ½ tablespoons extra virgin olive oil
- salt and pepper to taste
Peel the grapefruit completely and divide the segments: squeeze the remaining pulp in a container, add the aromatized orange salt and extra virgin olive oil to obtain a citronette dressing.
Wash and dry the spinach carefully. Shell the walnuts.
Season the spinach with the citronette dressing in a bowl.
Place the salad on a plate and garnish with the walnuts and grapefruit segments.
To complete sprinkle with ground black pepper.