1/2 cup walnut pieces
1 package of spinach leaves
1/2 cup of fresh parsley leaves
2 red grapefruits, peeled and sectioned
Bake walnuts in a single layer in a shallow pan for 6-8 minutes until brown.
Toss everything else together in a bowl.
1/2 cup extra virgin olive oil
3 Tbsp. white wine vinegar
2 Tbsp. Dijon mustard
1/b tsp. ground cumin
1/4 tsp. salt
1/4 tsp. sugar
Whisk it all together. Done.
Adapted from a recipe by Maiya Keck, of Marfa, Texas. Published in the November 2010 issue of Southern Living