Ruby Red Vinaigrette Salad

Makes 4 servings

Angela Comstock

ingredients

1
1. Cut peel, including all white pith, from grapefruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups.
2
2. Coarsely chop pine nuts. Melt butter in 12 inch nonstick skillet over moderate heat until foam subsides, then cook pine nuts with salt and pepper to taste, stirring, until they turn a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, resering skillet.
3
3. Quarter Avocados lengthwise, then pit and peel. cut lengthwise into 1/4 inch thick slices. Drizzle with lime juice and season with salt and pepper.
4
4. Toss together spinach, half of grapefruit segments and half of vinaigrette with salt and pepper to taste.
5
5. Arrange avocados and remaining grapefruit on 4 plates and top with salad and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts. Top with shrimp, if desired.