chopped toasted almonds
2 cups baby spinach
red grapefruit sections
crumbled blue cheese (I used feta)
Place 2 cups spinach on a serving plate. Arrange grapefruit over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons toasted almonds; drizzle each with 2 tablespoons vinaigrette.