Grapefruit & Warm Wild Rice Salad
4 cups organic spinach
2 med grapefruits, peeled and segmented into 32 segments
1/2 cup Candied Pecans
1/2 cup fresh grapefruit juice
2 Tbsp fresh orange juice
1 Tbsp chopped shallots
2 tsp minced, fresh ginger root
1 tsp brown sugar
2 tsp white wine vinegar
2 tsp canola oil
1 tsp chopped, fresh tarragon
2 cups cooked wild rice
1/2 tsp orange zest
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
In a large bowl, toss together spinach and dressing.
Combine rice, orange zest and cinnamon in a small saucepan and steam for 10 minutes, or until warmed through. Season with salt and pepper.
Place all ingredients for dressing in a blender and blend until well combined.
Serve 1/2 cup spinach salad topped with 1/4 cup rice. Place 4 grapefruit segments around rice and sprinkle 1 tablespoon Candied Pecans over the top.