Grapefruit and Avacado salad

2 large red grapefruits
8 cups baby arugula
2 ripe avacados, peeled adn thinly sliced
1 small head Belgian endive lettuce, cut crosswise into 1/2 inch pieces
1 cup thinly sliced red onion
2 ounces herb and garlic goat cheese, crumbled
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons grapefruit juice
zest of 1 orange
1 teaspoon dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Peel the grapefruits and remove pith. Hold grapefruits over a bowl and remove sections by slicing along membranes; let juice collect in bowl.
Divide grapefruits sections, arugula, avacado, endive, onion, and goat cheese among four plates. In a separate jar, combine oil, vinegar, grapefruit juice, zest, mustard, salt, and pepper until blended. Drizzle over salads and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user CRISTYBILES.