Avocado Grapefruit Watercress Salad With Roquefort Dressing

This recipe is from the May 1991 issue of Gourmet Magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 grapefruits
• 1 1⁄2 avocados (preferably California)
• 2  teaspoons red wine vinegar
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon paprika
• 1⁄2 cup  vegetable oil
• 3  cups watercress leaves, packed
• 1⁄3 cup Roquefort cheese, crumbled

Directions

1. With a serrated knife cut the zest and pith from the grapefruits and working over a bowl, cut the flesh into section, discarding the membranes and reserving 6 tablespoons of the juice.
2. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly.
3. In another bowl, whisk together the remaining 3 tablespoons grapefruit juice, the vinegar, mustard, paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulisfied.
4. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with the Roquefort, and drizzle them with the remaining dressing.