Avocado Grapefruit Watercress Salad With Roquefort Dressing

1. 1

   With a serrated knife cut the zest and pith from the grapefruits and working over a bowl, cut the flesh into section, discarding the membranes and reserving 6 tablespoons of the juice.

2. 2

   Peel and pit the avocados and cut them into 12 wedges.

3. 3

   In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly.

4. 4

   In another bowl, whisk together the remaining 3 tablespoons grapefruit juice, the vinegar, mustard, paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulisfied.

5. 5

   In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates.

6. 6

   Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with the Roquefort, and drizzle them with the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.