1/2 c. Champagne vinegar or white wine vinegar
1/2 c. Dijon mustard
2 minced shallots
Salt and freshly ground pepper
1-1/2 c. extra-virgin olive oil
10 c. romaine lettuce (or baby spinach or arugula)
1 avocado, peeled and sliced
1 ruby red grapefruit, peeled and sections (or oranges or tangerines)
2 oz. crumbled goat cheese (or feta cheese)
In a small bowl, whisk together vinegar, mustard, shallots, and salt and pepper to taste. Gradually whisk in olive oil.
Divide romaine lettuce between 4 salad plates. Top evenly with avocado, grapefruit, and goat cheese. Drizzle with dressing (you may not need it all).
Serves 4.
Adapted from Parade magazine, Feb. 26, 2017, p. 12.
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