In a large bowl, mix spinach, jicama, and onion.Working over a small bowl to catch the juice, cut the grapefruit into supremes. Reserve juice. Cut the grapefruit supremes into pieces and add to salad mixture. Toss and chill.DressingIn a blender, combine all ingredients, except poppy seeds, until creamy. Season with salt and coarse-ground black pepper. Drizzle salad with dressing and toss.Arrange on salad plates and garnish with toasted poppy seeds.

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454 g baby spinach 0.500 medium jicama, peeled and cut into thin strips 0.500 red onion, thinly sliced 3 red grapefruit Dressing: 2 tsp. (10 mL) poppy seeds, toasted 6 cloves garlic, chopped 2 Tbsp. (30 mL) white-wine vinegar 2 Tbsp. (30 mL) extra virgin olive oil 1 Tbsp. (30 mL) coarse-grain mustard 1/2 tsp. (2 mL) honey salt and freshly ground black pepper to taste