Cut grapefruit into quarters.

In a small bowl, mix white wine vinegar and olive oil.

Squeeze the juice from two grapefruit quarters directly into the bowl.

Mix the vinaigrette well and chill for at least 5 minutes.

Remove the pulp from the remaining grapefruit quarters.

Slice roma tomatoes.

Dice brie into bite-sized pieces.

Slice the roasted red pepper into small strips.

In a large bowl, mix baby greens and fresh basil leaves.

Add tomatoes, grapefruit pulp, brie, walnuts, and red pepper.

Toss gently to combine.

Garnish with fresh cracked black pepper.

Serve immediately with Grapefruit Vinaigrette.