Grapefruit, Avocado & Fennel Salad

By ltrodrigu

Brighten winter days with this refreshing salad, which makes a wonderful beginning to a meal. Walnut oil lends a subtle nutty taste to the vinaigrette, although you can substitute a more neutral oil such as grapeseed.

Ingredients

• 2 tablespoons Champagne vinegar
• 1 1/2 teaspoons finely grated grapefruit zest
• 2 tablespoons. fresh grapefruit juice
• 1 tablespoons finely chopped shallot
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/4 cup walnut oil or grapeseed oil
• Kosher salt, to taste
• freshly ground pepper, to taste
• 10 ounces mâche
• 1 small fennel bulb, trimmed, cored and very thinly sliced
• 2 ruby red grapefruits, peeled and segmented
• 1 avocado, pitted, peeled and sliced

Details

Adapted from williams-sonoma.com

Preparation

Step 1

In a small bowl, whisk together the vinegar, grapefruit zest, grapefruit juice, shallot, sugar and mustard. Slowly whisk in the walnut oil. Season the vinaigrette with salt and pepper.

In a large bowl, toss together the mâche, fennel, grapefruit segments and vinaigrette to taste. Divide among 4 individual bowls and top with the avocado slices. Serve immediately.