Avocado and Grapefruit Salad

Play with this recipe a little, try using the blood oranges instead of grapefruit, add goat cheese and nuts!  You can also enjoy this salad mixed on top of torn butter lettuce.When making the vinaigrette, I like to add a touch of sweetness to balance the acidity, so taste it, and if you think it needs it, add just a little bit of real maple syrup if you have it, or a touch of brown sugar.

1 ripe avocado
1 medium-size pink grapefruit
1 tablespoon freshly squeezed grapefruit juice
1 tablespoon champagne vinegar
1/4 cup olive oil
1/2 teaspoon coarsely ground peppercorns
Salt to taste

 

Peel and pit the avocado. Slice lengthwise. Remove the peel and pith from the grapefruit, and cut it into segments. Arrange in an alternating band on two salad plates. In a small bowl, whisk together the grapefruit juice and the champagne vinegar. In a slow stream, whisk in the olive oil and season with the pink peppercorns and salt. Drizzle the vinaigrette over the avocado and grapefruit slices. Serve immediately.