Frisee, Avocado, and Grapefruit Salad

3 to 4 medium heads frisée (about 4-1/2 oz. each)
3 medium pink grapefruit
1 medium shallot, minced (1/4 cup)
1-1/2 Tbs. Champagne vinegar; more as needed
1 Tbs. fresh lemon juice
Kosher salt
6 Tbs. extra-virgin olive oil
2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise
Freshly ground black pepper
1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
To prepe the frisée
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.

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