Ingredients
1
jalapeño chili, seeded, minced
2
tsp chopped fresh rosemary or 1 tsp dried, crumbled
1
head red leaf lettuce or Boston lettuce
3
avocados, peeled, pitted, sliced
1/4
cup pine nuts, toasted
Pomegranate seeds (optional)
1
small red onion, thinly sliced, rings separated
Directions
1.
Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Mix in chili and rosemary. Season with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.)
2.
Cut all peel and white pith from oranges and grapefruit. Slice oranges into rounds. Cut grapefruit in half lengthwise, then slice crosswise into half rounds.
3.
Line platter with lettuce. Arrange orange slices in center of platter, overlapping slices. Arrange grapefruit slices around oranges, overlapping slices. (Can be made 4 hours ahead. Cover and chill.) Arrange avocado slices around grapefruit, overlapping slices. Top with nuts and pomegranate seeds, if desired. Arrange onions over all. Drizzle dressing over.
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