- 2 ripe Hass avocados, halved, pitted, peeled, and sliced ½ inch thick
- 2 grapefruit, preferably pink, sectioned
- 2 scallions, white part and about 2 inches of the green, minced
- Few drops aged balsamic vinegar
- Splash of extra virgin olive oil
- Freshly ground pepper
- 3 handfuls of frisée
- In a bowl, combine the avocados and grapefruit and scatter the scallions over the top. In a small bowl, whisk together the vinegar, olive oil, and salt and pepper to taste to make a vinaigrette.
- In another bowl, drizzle one-third of the vinaigrette over the frisée and toss to coat the leaves. Arrange the frisée in a bed on a platter. Pour the remaining vinaigrette over the avocado-grapefruit mixture and toss gently with your hands to coat evenly. Arrange the mixture on the bed of frisée and serve.