Grapefruit Avocado Salad with Langostino Tails

A delicious summery salad ties the sweet-tart grapefruit to the creamy avocado with a balanced cabernet sauvignon and balsamic dressing.  

For dressing:

3/4 cup cabernet sauvignon, or other red wine if you desire

1 cup olive oil

5 tbsp balsamic vinegar

2 tsp honey

2 tsp dijon mustard

1 tsp red wine vinegar

salt

pepper

Reduce wine in a saucepan until it is slightly less than half volume.  Mix 1/4 cup of the reduced wine with all other ingredients.  Shake well and chill.  

For the salad:

1 bag baby spinach leaves

1 pound langostino tails, cooked

2 ruby grapefruits

2 ripe avocados

4 green onions

Divide baby spinach onto chilled plates, I found it works well for four dinner salads or six to eight side salads.  Cube grapefruit and avocado.  Slice green onions.  Top spinach with grapefruit, avocado, langostino tails and a sprinkling of green onion.  Drizzle dressing over top, as much as you feel fit, there will probably be extra dressing.  Grind pepper overtop.  Enjoy!