Inspired by food pioneer Alice Waters' recipe, this Grapefruit and Avocado Salad showcases the best of winter citrus in a stunningly simple presentation. Creamy avocados provide a nice contrast to the tangy citrus.

Recipe of the Week
Grapefruit and Avocado Salad

Ingredients
1 bag Ready Pac Spring mix
1 large shallot
2 tablespoons champagne vinegar
1 lemon (for juice and zest)
1 orange (for juice and zest)
2 grapefruits pinch of salt
3/4 cup extra virgin olive oil
2 Hass avocados

Method
1. Peel the shallot and dice it finely. Macerate the diced shallot with champagne vinegar and add 1 tablespoon each of lemon juice and orange juice along with a pinch of salt.
2. Cut away the grapefruit peel and prepare the grapefruit segments.
3. Whisk olive oil and shallot mixture, adding 1/4 teaspoon each of lemon and orange zest. Add more olive oil or lemon juice if necessary.
4. Cut avocados lengthwise and remove the pits. Using a sharp knife, cut the avocados into lengthwise slices near the same size as the grapefruit slices, keeping the skin intact. Scoop out the avocado slices with a large spoon.
5. Toss the spring mix and grapefruit segments in a bowl with two-thirds of the dressing. Once coated, place salad mix and grapefruit on individual plates, top with avocado slices and drizzle with remaining dressing. Add a pinch of salt to taste.

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