In a small bowl, whisk together the vinegar, olive oil, and pepper to make a vinaigrette. Set aside.

In a large, nonreactive skillet over medium-high heat, melt the butter. When the butter begins to foam, add the grapefruit, paprika, and salt. Reduce the heat slightly and saute until the grapefruit is heated through, 2-3 min. Add the spinach leaves and gently fold them together with the warm fruit just long enough to wilt the spinach, about 45 seconds.

Transfer the warm spinach-grapefruit mixture to a salad bowl and add the vinaigrette. Toss well and divide among 6 individual salad plates.

"Citrus" by Ethel and Georgeanne Brennan Isbn 0-8118-0602-2 pg 55