- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 7 tablespoons olive oil
- 1 jalapeno chili, seeded, minced
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled
- 4 navel oranges
- 2 pink grapefruit
- 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
- 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.)
- 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.
- 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.