Avocado and Pink Grapefruit Salad with Walnut Vinaigrette

[Guest guest]

Avocado and Pink Grapefruit Salad with Walnut Vinaigrette

 

 1/3 cup walnut pieces

1 large pink grapefruit

1 tbs champagne vinegar or white wine vinegar

1/2 tsp salt

1 shallot, finely diced

3 tbs walnut oil

1 head butter lettuce, or 3 large handfuls of arugula leaves, long stems removed

1 large or 2 small Haas avocados

 

Preheat an oven to 350 degrees. Lightly toast the walnuts until they begin to

smell good, about 7 to 10 minutes, then remove to cool.

Using a sharp knife, cut a slice off the top and bottom of the grapefruit. Stand

the grapefruit upright on a cutting board and slice away the peel, following the

contours of the fruit and removing the white membrane to expose the pulp.

Holding the fruit in one hand over a bowl, cut along both sides of each segment

to free the segments, capturing them and the juice in the bowl. Set aside.

Combine 1 tbs of the grapefruit juice, the vinegar, salt and shallot in a small

bowl. Let stand for 10 minutes to macerate the shallot, then whisk in the walnut

oil.

If using butter lettuce, discard the ragged outer leaves, separate the inner

leaves at the base, wash, and dry well. Gently tear them into large pieces or

leave whole. If using arugula leaves, wash and dry them. Place half the lettuce

or arugula I a bowl, add half of the dressing, and toss to coat. Divide the

green between two plates. Halve, pit, and peel the avocados then slice crosswise

onto a plate. Spoon the remaining dressing over the avocado slices then divide

them between the plates, tucking them in between the leaves. Ad the grapefruit

sections and walnuts, and serve right away.