This salad combines both the tart and fresh taste of grapefruit with the milder avocado and nutty taste of Mâche.
2 Tablespoon walnut oil
Sea salt and black pepper
4 ounces Mâche, rinsed
1 large ripe avocado, cut into wedges
Peeling grapefruit for this salad requires a level of commitment that no side dish should ask of you. You can peel and segment a pink grapefruit, but I highly recommend the jarred segments you can find in your produce section.
Combine grapefruit segments (very loosely drained) their juice will become the “acid” in your dressing, avocado pieces, and sea salt and pepper. Set aside while you get on with the rest of your meal. After a few minutes add the mache and drizzle with the walnut oil. (toasted walnuts are a spectacular addition to this salad)