Instructions: Makes 10 servings. VEGAN

For this salad, use only the tender whitish inner leaves of curly endive, which are less bitter tasting, and save the outer green leaves for cooking greens.

In small nonreactive bowl, mix shallot, vinegar, 1 tablespoon each lemon and orange juice and pinch of salt. Set aside.

Cut away grapefruit peel, then all the white pith and the membrane around the grapefruit flesh. Then cut sections free, carefully slicing along membranes.

Grate lemon and orange peel to make about 1/4 teaspoon zest each.

To assemble salad, whisk oil into shallot mixture. Add lemon and orange zest.

Adjust flavor by adding more oil or lemon juice if needed. Cut avocados in half lengthwise; remove pits. Using sharp knife, cut avocados into lengthwise slices about the same size as grapefruit sections, keeping skin on. Scoop out avocado slices with large spoon. Toss endive and grapefruit sections in bowl with about 1/2 cup dressing. Taste salad; add more salt if necessary.

Arrange salad on platter or individual dishes. Distribute avocado slices alongside endive and grapefruit. Season with pinch of salt and drizzle with more dressing if desired.

Makes 10 servings.

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