| 1 tablespoon | White wine vinegar |
| 4 tablespoons | La Tourangelle Avocado Oil |
| 2 tablespoons | Grapefruit juice (freshly squeezed, if possible) |
| 1 tablespoon | Finely minced fresh mint, and a sprig or two for garnish |
| 1 | Shallot, minced |
| 1 teaspoon, or to taste | Salt |
| ½ teaspoon, or to taste | White pepper |
| 2 | Avocados, sliced |
| 2 | Grapefruit, one pink and one white, segmented |
| 2 cups | Mixed greens, optional |
|
Whisk the vinegar slowly into the oil, and then the grapefruit juice, until an emulsion is reached.
Add the fresh mint, shallot, salt and pepper and mix well. Taste and re-season accordingly.
Arrange the avocado slices and grapefruit segments on a serving platter.
Drizzle with the dressing, and garnish with a mint leaf.
Note: If serving on a bed of mixed greens, toss greens with dressing before topping with avocado and grapefruit slices. |
