3 large red or pink grapefruits
4 ripe Haas avocados
4 cups mixed greens
Reserved grapefruit juice 1/4 cup Olive Gourmet Champagne Wine Vinegar 1/2 cup Olive Gourmet Eureka Lemon Fused Extra Virgin Olive Oil
Sea salt and freshly ground pepper, to taste
Segment grapefruits by slicing off their tops and bottoms. Place grapefruits on their flat bottoms and cut away piths, leaving as much fruit as possible. slice each segment between the membrane. Reserve and set aside fruit segment and juice.
Score the skin of each avocado lengthwise and carefully peel off the skins. Cut avocados in half lengthwise and remove pits with a knife. Slice avocados into strips and set aside.
Combine the dressing ingredients (except oil) in a container with a secure lid. Shake to combine. Add oil and shake again.
Put the greens on a platter. Top with grapefruit segments and avocado slices. Drizzle vinaigrette over arrangement and season with salt and pepper.