Yield:
4 to 6 servingsIngredients
1 pink grapefruit
1 head butter lettuce, separated into leaves
1 avocado, sliced
1/2 cup toasted walnuts
Instructions
Using a small, sharp knife, remove peel and white pith of grapefruit. Working over a large bowl to catch the juice, cut between grapefruit membranes, slicing out segments. Place lettuce on a large plate. Arrange grapefruit sections and avocado atop greens. Drizzle salad with dressing, sprinkle with walnuts, and serve.
Tarragon Dressing
Ingredients
1/2 cup olive oil
3 tablespoons red wine vinegar
1 large clove garlic, pressed
1 teaspoon honey
1/2 teaspoon Worcestershire sauce
1-1/2 teaspoons fresh tarragon, crumbled
1/2 teaspoon dry mustard
Salt and pepper, to taste
Instructions
Whisk ingredients together until well blended.
