Avocado Grapefruit Watercress Salad With Roquefort Dressing

• 1 12 grapefruits
• 1 12 avocados (preferably California)
• 2 teaspoons red wine vinegar
• 12 teaspoon Dijon mustard
• 12 teaspoon paprika
• 12 cup vegetable oil
• 3 cups watercress leaves, packed
• 13 cup Roquefort cheese, crumbled

1. With a serrated knife cut the zest and pith from the grapefruits and working over a bowl, cut the flesh into section, discarding the membranes and reserving 6 tablespoons of the juice.
2. Peel and pit the avocados and cut them into 12 wedges.
3. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly.
4. In another bowl, whisk together the remaining 3 tablespoons grapefruit juice, the vinegar, mustard, paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulisfied.
5. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates.
6. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with the Roquefort, and drizzle them with the remaining dressing.

grapefruits, avocados, red wine vinegar, mustard, paprika, vegetable oil, watercress leaves, roquefort cheese

Taken from www.food.com/recipe/avocado-grapefruit-watercress-salad-with-roquefort-dressing-359233 (may not work)