Avocado And Citrus Salad With Shallot Vinaigrette

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   ["In a small bowl, whisk together the shallot, mustard, and lemon juice and let

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   stand 10 minutes, which will mellow the harshness

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   of the raw shallot. Whisk in the olive oil and continue whisking until the dressing is emulsified, then season to taste with salt and pepper. Set aside.", "Cut each avocado half lengthwise into thirds, then cut each avocado baton in half diagonally and peel each piece. With a sharp knife, cut the ends off the oranges and the grapefruit. Working with one piece of fruit at a time, use a sharp knife to cut off

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   the peel and pith, following

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   the curve of the fruit. Cut the oranges into wagon wheels and transfer to a bowl. With a sharp knife, cut each grapefruit segment free of

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   its membrane and add it to the bowl with the oranges. Squeeze the grapefruit shell over the bowl to collect the juice. Peel the tangerines, separate the segments, and add them to the bowl with the other citrus. Toss gently to combine.", "Arrange the fruit on a platter and add the avocado pieces, tucking them in and around the fruit. Spoon the shallot vinaigrette over and season with a flaky salt and pepper. Serve immediately."]

* Per serving · 4 servings · Values may vary.

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