Ingredients
Method
For Salad
- Zest one orange with a microplane and place in a small bowl, reserve for dressing.
- Segment the orange and grapefruit following the detailed instructions above and place segments in a large bowl.
- Squeeze the remaining orange and grapefruit juices (in separate bowls) and reserve for dressing.
- Remove the fennel fronds of the fennel bulb and peel off the outer layer like an onion.
- Using the thinnest setting on a mandoline, or if using a knife, very thinly slice the fennel bulb.
- Peel and slice the avocados into 1/4 inch slices.
- Pick 1/4 cup of mint leaves off the stems, about one large handful.
- Neatly arrange the citrus segments, avocado and fennel on a large serving platter in a single layer.
- Garnish with mint leaves.
For Vinaigrette
- In a small bowl, combine 2 tbsp of the reserved orange juice and 3 tsp grapefruit juice.
- Mince 2 tsp shallot and place in the bowl with juices.
- Place 1/2 tsp orange zest, reserved from earlier, in the bowl.
- Stir all the ingredients together and slowly drizzle in 6 tbsp olive oil, whisking constantly to emulsify the dressing.
- Add 1/4 tsp salt and 4-6 grinds black pepper, taste and adjust if necessary.
- Spoon dressing over salad just before serving.