For the vinaigrette: Whisk together the oil, vinegar, mustard, honey and salt and pepper to taste in a small bowl.
For the salad: Slice off the tops and bottoms of each grapefruit, then cut away the peels and outer pith, exposing the red sections. Cut each section free of its membrane and transfer the sections to a large bowl. Add the greens, avocados and almonds. Toss with the vinaigrette and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Record Family Wines, Paso Robles, CA