Salad with Citrus Vinaigrette

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Citrus Vinaigrette: 

1/2 shallot, minced

2 tablespoons Champagne vinegar

1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)

Salt

1 to 2 teaspoons extra-virgin olive oil

Salad:

2 heads endive

1/2 head frisee

1 head butter lettuce

2 grapefruit, peeled and sectioned

2 oranges, peeled and sectioned

6 beets, cooked and cut into quarters or bite size wedges

2 tablespoons chervil or parsley, chopped

1 avocado, peeled and cut into wedges