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Spinach and Grapefruit Salad

2 tsp poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pink or red
6 cloves garlic -- peeled
2 tbsp white wine vinegar
2 tbsp olive oil -- extra-virgin
1 tbsp coarse-grain mustard -- pref. Pommery
1/2 tsp honey
salt and freshly ground pepper
3/4 lb fresh spinach, washed and torn -- (16 cups)
1/2 small jicama, peeled & cut -- in matchsticks

Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside Place onion slices in small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
In a salad bowl, combine spinach, jicama, and reserved onions and grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seeds.

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