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1
Separate the leaves of the lettuce and remove the spinach stems.
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2
Discard any leaves that are bruised or yellow, wash the greensthe spinach in two changes of water and dry them in a spinner.
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3
If the spinach leaves are small, leave them whole.
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4
If they are large, layer several leaves together, roll them up, and slice them into wide or narrow ribbons.
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5
Place them loosely in a kitchen towel and refrigerate until needed.
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6
Use a very sharp knife to peel the grapefruit.
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7
Slice a piece off the top and the bottom of each, then work down the sides, removing the white pith as well as the peel.
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8
Holding the grapefruit over a bowl to catch the juice, cut each section loose from its membrane and turn it into the bowl.
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9
(Later you can drink the juice.)
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10
Peel the avocados, slice them in half, and remove the seeds.
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11
Lay the halves cut side down and slice them crosswise at an angle.
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12
Combine the vinegars, shallot, and salt in a bowl.
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13
Whisk in the oil or mixture of oils.
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14
Taste, and adjust the balance of vinegar and oil if necessary.
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15
Stir in the mint and chives.
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16
Pour the juice off the grapefruit sections, combine them with the avocado slices, and dress them carefully with some of the vinaigrette.
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17
Toss the greens with the rest of the vinaigrette and lay them on salad plates.
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18
Set the grapefruit and avocado slices in and among the leaves.
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19
Add a grinding of black pepper (or roasted Szechuan pepper) and serve.
