Avocado And Citrus Salad With Shallot Vinaigrette

• 1 small shallot, peeled and minced (about 2 tablespoons)
• 1/2 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• 1/4 cup extra-virgin olive oil
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper
• 2 avocados, halved and pitted
• 1 large navel or Cara Cara orange
• 1 blood orange
• 1 grapefruit (white or pink)
• 3 tangerines or mandarins
• 1 pinch flaky salt, such as Maldon, for serving

1. In a small bowl, whisk together the shallot, mustard, and lemon juice and letrnstand 10 minutes, which will mellow the harshnessrnof the raw shallot. Whisk in the olive oil and continue whisking until the dressing is emulsified, then season to taste with salt and pepper. Set aside.
2. Cut each avocado half lengthwise into thirds, then cut each avocado baton in half diagonally and peel each piece. With a sharp knife, cut the ends off the oranges and the grapefruit. Working with one piece of fruit at a time, use a sharp knife to cut offrnthe peel and pith, followingrn rnthe curve of the fruit. Cut the oranges into wagon wheels and transfer to a bowl. With a sharp knife, cut each grapefruit segment free ofrnits membrane and add it to the bowl with the oranges. Squeeze the grapefruit shell over the bowl to collect the juice. Peel the tangerines, separate the segments, and add them to the bowl with the other citrus. Toss gently to combine.
3. Arrange the fruit on a platter and add the avocado pieces, tucking them in and around the fruit. Spoon the shallot vinaigrette over and season with a flaky salt and pepper. Serve immediately.

shallot, mustard, lemon juice, extravirgin olive oil, kosher salt, freshly ground black pepper, avocados, orange, orange, mandarins, flaky salt

Taken from food52.com/recipes/80423-avocado-and-citrus-salad-with-shallot-vinaigrette (may not work)