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Ingredients:

1 large red grapefruit
2 navel oranges
2 avocados
1/2 cup fresh
Parmesan cheese, shaved
6 cups butter lettuce (sometimes called Boston) or other green
leaf lettuce
White Balsamic Vinaigrette
Chives

Procedure:

Cut a slice off the top and bottom of the grapefruit. Following the line of the fruit, slice off the peel and white pith in thick strips.

Then, holding the fruit, cut along the membranes in between the sections. The sections should fall right out. Repeat with the oranges.

To pit and peel an avocado, use a small sharp knife to cut in half lengthwise along the large pit. Rotate the sides in opposite directions and pull apart, which will expose the pit. Remove the pit with the end of a spoon. Ease a spoon gently between the avocado flesh and peel and scoop out the half. Cut into slices. This must be done right before serving to prevent browning (or brush with lemon juice to retain color).

In a large bowl, toss the lettuce with dressing to coat the leaves. Divide equally among six plates. Top with grapefruit slices, orange slices, avocado and Parmesan. Garnish with fresh snipped chives. Serve with White Balsamic Vinaigrette.