A crunchy, crisp salad for a gloomy winter days.
Using a sharp paring knife peel the grapefruit and cut away the segments. Once all the segments are removed squeeze the juice into a bowl and use in the dressing.
In a jar with a lid combine vinegar, grapefruit zest, grapefruit juice, shallot, mustard, oil and salt. Shake well until emulsified. Set aside
Cut off the feathery fronds of the fennel and discard. Trim off the base and any discolored outer layers. Using a mandoline or a very sharp knife cut the bulb crosswise into very thin slices.
In a large bowl combine lettuce, grapefruit segments, fennel slices, avocado slices and toss with dressing.
If you do not want to segment the grapefruit yourself you can buy grapefruit segments at the grocery store in the produce section.
If cannot find or do not want to use walnut oil you can substitute grape seen oil.