Ingredients

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Instructions

Place the mustard, lemon juice,
salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is
emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the

skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to
prevent them from turning brown. Use a large, sharp knife to slice the peel off the
grapefruits (be sure to remove all the white pith), then cut between the membranes to
release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit
segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and
serve.