Avocado and Grapefruit Salad with Walnut Vinaigrette



Ingredients:
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
1 large or 2 small Haas avocados

Method:

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. Place half the lettuce in 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. Add the grapefruit sections and walnuts, and serve right away.