Grapefruit Kumquat Salad with Sherry Vinaigrette
1 tablespoon shallots, chopped fine
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/4 teaspoon pepper
1 head lettuce
1 bunch watercress
2 grapefruits, peeled and sectioned
1 avocado, peeled and sectioned
Place the shallots in the sherry vinegar in a mixing bowl. Add the mustard, olive oil and honey. Sprinkle in the pepper. Whisk all together until completely combined.
Bring a small sauce pan filled 3/4 full of water and placed on medium high heat to a quick boil. Add the kumquats. Bring back to a boil and allow the kumquats to boil for 30 seconds.
Drain, pat dry and slice thin.
Place the watercress, grapefruit sections, avocado sections and the kumquat slices into the sherry vinaigrette and toss to cover well.
Make a bed of lettuce on a plate. Spoon the vinaigrette mixture over the lettuce. Serve immediately.