- Peel and segment grapefruit and orange over a bowl to capture any juice. Set aside.
- Whisk 30 mL (2 tbsp.) of collected juice with vinegar, garlic, ginger, mustard, honey, salt, and pepper until combined. Drizzle in oil while continuing to whisk.
- In a large bowl, toss spinach, reserved citrus segments, and beef slices together with the dressing. Divide into four dishes and garnish each with pomegranate seeds.
- Serve with crusty bread, if desired.
Chef’s secret
If you prefer warm beef, you can heat it slightly in the microwave first.
To remove pomegranate seeds easily, hit the skin of a half pomegranate with the back of a spoon over a bowl. The seeds will fall into the bowl by themselves.