Salad with Citrus Vinaigrette

• 1/2 shallot, minced
• 2 tablespoons Champagne vinegar
• 1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
• Salt
• 1 to 2 teaspoons extra-virgin olive oil
• 2 heads endive
• 1/2 head frisee
• 1 head butter lettuce
• 2 grapefruit, peeled and sectioned
• 2 oranges, peeled and sectioned
• 6 beets, cooked and cut into quarters or bite size wedges
• 2 tablespoons chervil or parsley, chopped
• 1 avocado, peeled and cut into wedges

1. Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl.
2. Let shallots macerate for 30 minutes.
3. Whisk in the olive oil.
4. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette.
5. Taste and adjust seasonings.
6. Serve immediately.
7. TIP: To turn this into an entree top with scallops, chicken or fish.

shallot, vinegar, freshly squeezed citrus, salt, extravirgin olive oil, endive, frisee, butter lettuce, oranges, beets, chervil, avocado

Taken from www.foodnetwork.com/recipes/salad-with-citrus-vinaigrette-recipe.html (may not work)