Start to finish: 10 minutes
For the salad:
1 5-ounce container spring mix
4 ounces brie cheese
For the dressing:
¼ cup extra virgin olive oil
2 tablespoons aged balsamic vinegar
2 tablespoons honey
salt and pepper
Slice each grapefruit in half long ways and remove the peel and white flesh. Place one half cut-side down and identify the thin, white lines in-between the flesh of the grapefruit. Using a paring knife, carefully slice between each white line to create segments. Repeat until entire grapefruit is sliced. Set aside.
Cut brie into 1-inch cubes and set aside.
In a small bowl, whisk together all ingredients for the dressing until emulsified.
Toss together spring mix, grapefruit segments, brie and dressing. Serve immediately.