2 large avocados, sliced thinly
3 tbsp. lemon juice
1 tbsp. champagne vinegar
6 tbsp. extra virgin olive oil
Zest of one lemon
Salt and freshly ground pepper
3 oranges, navel or blood, peeled and cut crosswise
1 cup kumquats, sliced thinly
1 ruby red grapefruit, sectioned
1 small bunch of watercress or arugula
15 large fresh mint leaves
To make the vinaigrette, combine the lemon juice, vinegar, lemon zest in a bowl. Add a pinch of salt and pepper. Slowly whisk in the olive oil. Drizzle the avocado slices with ¼ of the vinaigrette. Set aside.
In a bowl, toss together the watercress and the mint. Season with salt and pepper. Add 2 tbsp. of the vinaigrette mixture and toss gently to coat each leaf with the vinaigrette. Please the greens mixture in the center of 6 salad plates. Top with the avocado slices, oranges, kumquats and grapefruit. Serve immediately.
Serves 6.
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