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Little Gems with Avocado Grapefruit Vinaigrette and Pepita Crumble

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Cuisine French
Servings 4

Equipment

  • Salad Bowl
  • Whisk
  • Cutlery

Ingredients
  

Avocado Grapefruit Dijon Vinaigrette

  • 1/2 Medium Shallot finely chopped
  • 1/4 Cup Grapefruit Balsamic Vinegar
  • 1 Tbsp Grapefruit or Lemon Juice
  • 2 Tsp Dijon Mustard
  • 1/2 Cup Avocado Oil
  • Kosher Salt and Black Pepper to taste

Salad Base

  • 1 Head Butter Lettuce
  • 1 Handful Chives or Tarragon chopped
  • 1/4 Cup Toasted Pepitas or Pine Nuts
  • Sliced radish, cucumber, cooked lentils, cooked haricots verts, green beens, har-boiled eggs, citrus sections, etc. (optional)

Instructions
 

  • Prepare the Avocado Grapefruit Dijon Vinaigrette. In a small bowl, whisk together the shallot, vinegar, juice, and mustard. Whisk in the oil in a slow stream to emulsify.
  • Season with salt and pepper. (The Vinaigrette will keep refrigerated in an airtight container for up to a week.)
  • To serve, toss the lettuce lightly with some of the vinaigrette in a large salad bowl.
  • Divide among salad plates and top with the herbs and nuts. Just before serving, drizzle a little more vinaigrette and grind some salt and fresh pepper over each.