Ingredients

• 1/2 shallot, minced
• 2 tablespoons Champagne vinegar
• 1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
• Salt
• 1 to 2 teaspoons extra-virgin olive oil
• 2 heads endive
• 1/2 head frisee
• 1 head butter lettuce
• 2 grapefruit, peeled and sectioned
• 2 oranges, peeled and sectioned
• 6 beets, cooked and cut into quarters or bite size wedges
• 2 tablespoons chervil or parsley, chopped
• 1 avocado, peeled and cut into wedges

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Instructions

1. Watch how to make this recipe.
2. Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
3. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.