Avocado & Grapefruit Salad Serving Size - 4 Prepared By - Tom Recipe Rating
			2 medium ruby grapefruit 1 teaspoon white wine vinegar Salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 medium Hass avocados, cut in half and pits removed Fresh chervil (Sometimes referred to as "gourmet's parsley")
			With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl. Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt. Peel the avocado halves and cut them into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve.