Mixed Citrus And Avocado On A Bed Of Frisee

1. 1

   MAKE THE VINAIGRETTE: in a small jar or bowl, combine the lemon juice, mustard, and salt and pepper. Whisk in the olive oil and mix until it is emulsified. Set the vinaigrette aside.

2. 2

   PREP THE CITRUS AND TOSS THEM TOGETHER IN A BOWL: Don't be tempted to skip this step. The segments of citrus taste much better without the membranes. Using a sharp knife, cut away the skin along with the white pith that lies just beneath it. Cut between the segments to separate them. Now, remove the membranes which encase the fruit. Place all of the segments into a medium bowl and toss. Set aside.

3. 3

   TOSS FRISEE: Whisk the vinaigrette if it has separated. In a large bowl, toss the frisee with just enough vinaigrette to moisten it, about 2 Tbsp.

4. 4

   PLATE AND SERVE: Divide the frisee among plates. Top with the mixed citrus. Peel the avocados, cut them in half and remove the pit. Slice them into thinly. Divide the avocado among the salad plates. Sprinkle the salads with the toasted pistachios and then top with vinaigrette and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.