Mixed Baby Greens with Ruby Grapefruit, Avocado and Champagne-Shallot Vinaigrette

By Hklbrries

Myra Goodman and her husband, Drew, founded Earthbound Farm in their Carmel Valley, California, backyard 25 years ago. Myra's cooking is inspired by the fresh, flavorful and healthy harvest of their organic farm, which led her to establish one of the country's first certified organic kitchens. She is the author of Food to Live By: The Earthbound Farm Organic Cookbook (Workman Publishing, 2006). Her second cookbook will be published in spring 2010.

Ingredients

• Vinaigrette:
• 6 cups (tightly packed, approx 5 ounces) organic mixed baby greens
• 1 grapefruit, peeled and segmented, juice reserved
• 1 avocado, seeded, cut into small pieces
• 1/2 cup walnuts pieces, toasted
• 1 tbsp minced shallot (approx 1 small shallot)
• 3 tbsp grapefruit juice
• 3 tbsp champagne vinegar
• 1/4 cup toasted walnut oil
• 1/3 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Details

Servings 4

Preparation

Step 1

Place salad greens in a large bowl.

To prepare the vinaigrette, combine shallot, grapefruit juice and vinegar in a small bowl. Add the oils in a steady stream, whisking ingredients together until well blended. Season with salt and pepper.

Add the vinaigrette to the salad greens a little at a time and toss lightly.

Top with grapefruit sections, avocado and walnuts. Serve immediately.