1. Whisk together the first four ingredients.
2.Gradually whisk in the olive oil.
1 Chill four plates.
2. Gently tear the greens into bite sized pieces. Arrange on four chilled plates.
3. Alternate slices of avocado and grapefruit sections on greens.
4. Top with shaved fennel and drizzle the dressing generously over the salad.
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