Citrus and avocado are perfectly matched. Combined with bitter greens, they make a winter salad extraordinaire. Use any mixture of grapefruit and oranges that you like. There is always an interesting assortment this time of year to choose from. —Waverly
MAKE THE VINAIGRETTE: in a small jar or bowl, combine the lemon juice, mustard, and salt and pepper. Whisk in the olive oil and mix until it is emulsified. Set the vinaigrette aside.
PREP THE CITRUS AND TOSS THEM TOGETHER IN A BOWL: Don't be tempted to skip this step. The segments of citrus taste much better without the membranes. Using a sharp knife, cut away the skin along with the white pith that lies just beneath it. Cut between the segments to separate them. Now, remove the membranes which encase the fruit. Place all of the segments into a medium bowl and toss. Set aside.
TOSS FRISEE: Whisk the vinaigrette if it has separated. In a large bowl, toss the frisee with just enough vinaigrette to moisten it, about 2 Tbsp.
PLATE AND SERVE: Divide the frisee among plates. Top with the mixed citrus. Peel the avocados, cut them in half and remove the pit. Slice them into thinly. Divide the avocado among the salad plates. Sprinkle the salads with the toasted pistachios and then top with vinaigrette and season with salt and pepper to taste.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.