Pink-Grapefruit-and-Avocado Salad

• 2 medium ruby grapefruits
• 1 teaspoon finely grated grapefruit zest
• 1 medium shallot, minced
• 1 teaspoon white wine vinegar
• 2 medium Hass avocados, sliced 1/4 inch thick
• Salt
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• Chervil leaves, for garnish

1. Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits.
2. Working over a bowl, cut in between the membranes to release the sections.
3. Squeeze the juice from the membranes into the bowl.
4. Transfer 2 tablespoons of the juice to another bowl.
5. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
6. Season the avocado with salt and arrange on plates with the grapefruit sections.
7. Stir the oil into the dressing; season with salt and pepper.
8. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.

ruby grapefruits, shallot, white wine vinegar, avocados, salt, extravirgin olive oil, freshly ground pepper, chervil

Taken from www.foodandwine.com/recipes/pink-grapefruit-and-avocado-salad (may not work)