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 and 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.