Avocado, Grapefruit Salad with Grapefruit Vinaigrette and Toasted Pecans Recipe

Ingredients

• 1-2 heads Bibb lettuce, torn into bite sized pieces
• 1 bunch arugula, torn into bite sized pieces
• 2 avocados, ripe but firm, peeled and cubed
• 2 ruby red or pink grapefruits, peeled and segmented, reserve excess juice
• 1/2 cup toasted pecan halves (toasted in a sauté pan)
• 1/4 cup minced fresh parsley
• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• Juice from segmented grapefruit (approximately 3 tablespoons)
• Fresh ground salt and black pepper to taste