1 red grapefruit, cut into supremes, juice reserved
1 container Organic grape tomatoes, cut in half
1 ripe avocado, peeled pitted & sliced
white wine vinegar
1 tbls coarsely chopped shallot
1 tbls dijon mustard
1/2 cup olive oil
6 fresh basil leaves, cut into ribbons
8 oz butter lettuce blend
2 oz, ricotta salata cheese, cut into shards and crumbled
1. Combine the grapefruit, KINGS organic grape tomatoes and avocado in a bowl, season with salt and gently toss to combine.
2. To make the vinaigrette. Measure the reserved grapefruit juice and add enough white wine vinegar to yield 1/2 cup. Pour into a blender and add the shallot and mustard and process. With the machine running, slowly pour in the olive oil. Add the basil leaves and pulse just until finely chopped. Season to taste with salt & white pepper.
3. Immediately before serving, toss the greens with enough dressing to coat and toss. Top with the drained grapefruit, tomato and avocado mixture & add the remaining dressing. Season with coarse black pepper, add the cheese and toss gently to coat.