Spinach, Grapefruit and Avocado Salad with Proscuitto
1/4 cup granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon sweet paprika
1/2 teaspoon celery seed
1/8 teaspoon salt, or to taste
3 tablespoons honey
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lime juice (about 1/2 medium lime)
1/2 cup canola or grapeseed oil
4 cups loosely packed baby spinach leaves
1 medium pink grapefruit
1 medium ripe avocado
4 ounces prosciutto (about 4 slices), very thinly sliced
Start with the dressing. Whisk together all of the dressing ingredients, except the oil, in a medium mixing bowl; slowly drizzle in the oil, whisking constantly and vigorously to emulsify.
Set the dressing aside and start on the salad.
Wash and dry the spinach and place it in a large mixing bowl.
Using a sharp knife cut the skin and pith from the grapefruit, revealing the inner fruit. Working over a small bowl to catch the juice, make v-shaped cuts between the membranes to release the fruit segments; reserve the segments and juice until needed.
Slice the avocado in half lengthwise around the pit. Remove the pit, then cut each half lengthwise into 2 pieces. Peel the skins off each avocado quarter, then slice each quarter lengthwise into thirds; brush with some of the reserved grapefruit juice. Set aside until needed.
Toss the spinach with 3 tablespoonfuls of the dressing. Divide the spinach evenly between four chilled salad plates.
Attractively arrange 3 avocado slices and 3 grapefruit segments, overlapping like flower petals, on top of the spinach.
Roll the prosciutto slices into roses, using 1 ounce of prosciutto per salad; set a prosciutto rose in the center of the avocado and grapefruit slices. Drizzle with a bit of the remaining dressing, and serve immediately.