Butter Lettuce and Spinach with Citrus and Avocado
1 Small Bunch Young Spinach Leaves
2 Ruby Grapefruit
4 Teaspoons Sherry
2 Teaspoons Raspberry Vinegar
1 Shallot, finely diced
1/4 Teaspoon Salt
7 Tablespoons Olive Oil
2 Springs Mint, finely chopped
2 Tablespoons Chives, sliced
Mixed Peppercorns to taste, ground
1. Sliced the lettuce and remove the stems from the spinach. Combine in a large bowl.
2. Peel the grapefruit with a knife so that all the white pith is gone. Using a sharp knife, cut each segment from the membranes over a small bowl to catch the juice. Cut each section into 2 or pieces and add the lettuce mix.
3. Add the sherry, vinegar, shallot,salt, oil, mint, chives and pepper to the bowl with the grapefruit juice. Whisk well.
4. Slice the avocado. Place the lettuce mix on a plate, add some avocado slices and the vinaigrette.
Goes well with Cheese and Nut Burger.
Pairs well with 2014 Dry Creek Heritage Zinfandel.
Soundtrack Joe Bonamassa - Muddy Wolf at Red Rocks