Grapefruit, Avocado, and Walnut Salad with Tarragon Dressing

From Yankee's B&B and Inn Directory

Salads Recipes

Yield: 4 to 6 servings

• 1 pink grapefruit
• 1 head butter lettuce, separated into leaves
• 1 avocado, sliced
• 1/2 cup toasted walnuts

Using a small, sharp knife, remove peel and white pith of grapefruit. Working over a large bowl to catch the juice, cut between grapefruit membranes, slicing out segments. Place lettuce on a large plate. Arrange grapefruit sections and avocado atop greens. Drizzle salad with dressing, sprinkle with walnuts, and serve.

Tarragon Dressing

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 large clove garlic, pressed
• 1 teaspoon honey
• 1/2 teaspoon Worcestershire sauce
• 1-1/2 teaspoons fresh tarragon, crumbled
• 1/2 teaspoon dry mustard
• Salt and pepper, to taste

Whisk ingredients together until well blended.

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