- 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.
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.