Avocado-Grapefruit Salad with Pomegranate Dressing

1. 1

   In a large saucepan, heat the vegetable oil to 300 over moderately high heat; alternatively, test the oil by adding a small bread cubeit should turn light brown in 1 minute.

2. 2

   Toss the shallots with the flour until completely coated, shaking off the excess.

3. 3

   Fry the shallots in batches until golden and crisp, about 5 minutes.

4. 4

   Using a slotted spoon, transfer to paper towels to drain.

5. 5

   Using a sharp knife, peel the grapefruits, removing all the bitter white pith.

6. 6

   Cut between the membranes to release the sections.

7. 7

   In a small bowl, combine the olive oil with the 1/4 cup of pomegranate molasses, the vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

8. 8

   In a large bowl, toss the lettuces with 1/3 cup of the dressing and mound them on a large serving platter.

9. 9

   Put the avocado wedges and grapefruit sections in the bowl, season with a pinch each of salt and pepper and toss with the remaining dressing.

10. 10

    Arrange the fruit over the salad and garnish with the pomegranate seeds.

11. 11

    Drizzle a little pomegranate molasses around the edge of the platter and top the salad with the fried shallots.

* Per serving · 4 servings · Values may vary.