- 2 ripe avocados, well chilled, peeled and sliced
2 grapefruit, well chilled, peeled and sectioned
1 head Boston lettuce
2 tbsp. green onions, finely chopped
¾ cup basic dressing
Arrange avocado and grapefruit on Boston lettuce leaves, sprinkle with green onions, spoon on dressing and serve.
Makes about ¾ cup
- 1 tsp. Dijon-type mustard, smooth or grainy (Maille is a lovely kind)
2 tbsp. plus 1 tsp. raw wine vinegar
½ cup extra virgin olive oil
1 tbsp expeller-expressed flax oil (can use extra olive oil instead)
Dip a fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. If adding flax oil use immediately.