Little Gems with Avocado Grapefruit Vinaigrette
Anyone can make a salad… but chef and restaurant owner Dana Slatkin taught me this Little Gems with Avocado Grapefruit Vinaigrette
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving bowl
- Plate
- Airtight container
Ingredients
- 1/2 Medium Shallot finely chopped
- 1/4 Cup Grapefruit Balsamic Vinegar
- 1 Tbsp Grapefruit or Lemon Juice
- 2 Tsp Dijon Mustard
- 1/2 Cup Avocado Oil
- Kosher Salt
- Black Pepper
- 1 Head Butter Lettuce
- 1 Handful Chives or Tarragon chopped
- 1/4 Cup Toasted Pepitas or Pine Nuts
- Sliced radish, cucumber, cooked lentils, cooked haricots verts, green beens, har-boiled eggs, citrus sections, etc. (optional)
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