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.
courtesy of Gourmet Magazine