2 medium ruby grapefruits
1t grapefruit zest
1 medium shallot, minced
1t white wine vinegar
2 medium Hass avocados, sliced 1/4 inch thick
salt
2T olive oil
freshly ground pepper
Chervil leaves for garnish
Cut the skin and bitter white pith off of the grapefruits. Over a bowl cut between the membranes to release sections. Squeeze juice from membranes into the bowl. Transfer 2T of the juice another bowl. Add the zest, shallot, and vinegar. Let stand about 10 minutes. Season the avocado with salt and arrange on plate with grapefruit. Stir oil into dressing and season with salt and pepper. Drizzle dressing onto grapefruit and avocado. Garnish with chervil and serve.
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