Ingredients
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2 medium ruby grapefruits
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1 teaspoon finely grated grapefruit zest
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1 medium shallot, minced
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1 teaspoon white wine vinegar
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2 medium Hass avocados, sliced 1/4 inch thick
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Salt
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2 tablespoons extra-virgin olive oil
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Freshly ground pepper
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Chervil leaves, for garnish
Directions
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Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
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Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
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Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.