Grapefruit, Avocado and Fennel Salad

• 2 Tbs. Champagne vinegar
• 1 1/2 tsp. finely grated grapefruit zest
• 2 Tbs. fresh grapefruit juice
• 1 Tbs. finely chopped shallot
• 2 tsp. sugar
• 1 tsp. Dijon mustard
• 1/4 cup (2 fl. oz./60 ml) walnut oil or grapeseed oil
• Kosher salt and freshly ground pepper, to taste
• 10 oz. (315 g) mâche
• 1 small fennel bulb, trimmed, cored and very thinly sliced
• 2 ruby red grapefruits, peeled and segmented
• 1 avocado, pitted, peeled and sliced

Prep Time:

20 minutes

Cook Time:

N/A

Serves:

4

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.

Recipe courtesy of Williams-Sonoma

Posted: March 6, 2014
by FoodChannel EditorTagline:

“The primary requisite for writing well about food is a good appetite.” --A. J. Liebling

TAGS: avocado, champagne vinegar, dijon, fennel, grapefruit, mâche, shallot, walnut oil

PREPARATION

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.
2. 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.

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