This winter salad plays on the contrasts in both flavor and texture of the avocado and grapefruit. The deep fried garnish complicates things a bit; however, I always skip that unless its a special occasion. Some people get annoyed at the pomegranate seeds. However, they do make a great garnish and you don't HAVE to eat them.
1 quart vegetable oil
20 medium shallot - thinly sliced
1/2 cup all-purpose flour
3 ruby red grapefruits
1/4 cup extra virgin olive oil
1/4 cup pomegranate molasses
1 tablespoon red wine vinegar
salt and pepper
16 cups salad greens
2 avocado - wedged
3 tablespoons pomegranate seeds
In a large saucepan, heat the vegetable oil to 300 degrees F, over moderately high heat. Toss the shallots with the flour until completely coated, shaking of the excess. Fry the shallots in batches until golden and crisp, about 5 minutes Using a slotted spoon, transfer to paper towels, drain.
Using a sharp knife, peel the grapefruits, removing all the bitter pith, Cut between the membranes to release the sections. In a small bowl, combine the olive oil with 1/4 cup pomegranate molasses, the vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large bowl, toss the greens with 1/3 cup of the dressing and mound them on a large serving platter. Put the avocado wedges and grapefruit sections in a bowl, season with salt and pepper and the remaining salad dressing. Arrange the fruit over the salad and garnish with pomegranate seeds. Drizzle a little pomegranate molasses around the edge of the platter and top the salad with fried shallots.