Dressing is best drizzled on the salad just before serving. If it sits too long on the fruit, it will become liquid-y and slide off, lessening it's flavor.
Ingredients
3 Grapefruit
2 Avocado, firm but ripe
½ T. Creole Mustard
1½ T. Honey
1 T. Extra Virgin Olive Oil
1 T. Grapefruit Juice
¼ t. Coarse Salt
½ t. Red Wine Vinegar
Freshly Grated Black Pepper
Instructions
Using a sharp serrated knife, peel and segment the grapefruit. Reserve 1 tablespoon of the juice(this is easily extracted from the pith remains of the grapefruit...just squeeze into a cup).
Cut the avocados in half, remove pit, and slice thinly.
FOR THE DRESSING:
Place the mustard, honey, oil, grapefruit juice, salt, and red wine vinegar in a small bowl. Whisk until emulsified.
Arrange the grapefruit and avocado slices on a platter and drizzle with the vinaigrette.
Grate black pepper over the top of the salad. Serve immediately.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/01/12/grapefruit-avocado-salad-w-mustard-honey-vinaigrette/