Butter Lettuce and Spinach with Citrus and Avocado

Ingredients

• 1 head butter lettuce
• 1 small bunch spinach
• 2 ruby grapefruits
• 2 avocados
• 4 t sherry vinegar
• 2 t raspberry or other fruit vinegar
• 1 shallot , finely diced
• ¼ t salt
• 6-7 T virgin oilive oil
• 1 t mint , finely chopped
• 2 t chives , finely sliced
• black pepper

Instructions

1. Separate leaves of the lettuce, and remove spinach stems. Discard any yellow or bruised leaves. Rinse greens thoroughly and dry in salad spinner. If the spinach leaves are small, leave them whole. If they are large, layer several leaves together, roll them up and slice into wide or narrow ribbons. Place them loosely in a kitchen towel and refrigerate until needed.
2. Use a very sharp knife and slice the top and bottom of the grapefruits, then work down the sides, removing the white pith as well as the peel. Holding the grapefruit over a bowl to catch the juice, cut each section loose from its membrane and turn it into the bowl. (Later you can drink the juice.)
3. Peel the avocados, slice them in half, and remove the seeds. Lay the halves cut side down and slice them cross- wise at an angle.
4. Combine the vine- gars, shallot, and salt in a bowl. Whisk in the oil or mixture of oils. Taste, and adjust the balance of vinegar and oil if necessary. Stir in the mint and chives.
5. Pour the juice off the grapefruit sec- tions, combine them with the avocado slices, and dress them carefully with some of the vinaigrette. Toss the greens with the rest of the vinaigrette and lay them on salad plates. Set the grapefruit and avocado slices in and among the leaves. Add a grinding of black pepper and serve.