SPINACH SALAD WITH GRAPEFRUIT, BLACK OLIVES AND RADICCHIO (for six)

5 tablespoons red wine vinegar

1 teaspoon fennel seeds, crushed

½ cup olive oil

2 grapefruits

one 10-ounce head of radicchio, torn into bite-size pieces

1-½ six-ounce packages baby spinach leaves

½ cup Kalamata olives, pitted

1. Combine the vinegar and fennel seeds in medium bowl. Gradually whisk in oil.  Season dressing to taste with salt and pepper.

2. Cut all peel and white pith from grapefruits. Working over a bowl, cut grapefruits between membranes to release segments.  Stir segments into dressing.  Let stand at least 15 minutes and up to 1 hour.

3. Toss radicchio, spinach and olives in salad bowl. Add grapefruit segments and dressing; toss to coat.

from Barbara Fairchild, The Bon Appetit Cookbook