Salad of Ruby Grapefruit, Avocado and Fresh

• 1/3 cup sunflower oil
• 2 tablespoons tarragon or white wine vinegar
• 3 teaspoons Dijon mustard
• Salt and pepper, to taste
• 1 ruby/pink grapefruit, peeled and pith cut off and discarded
• 1 avocado, cut into thin wedges
• 1 cup baby spinach leaves
• 100g shaved FLORIDIA CHEESE Fresh Pecorino
• 1/3 cup coarsely chopped pecan nuts

1. In a large bowl whisk together the oil, vinegar, mustard and seasonings. Using a small knife and working over the bowl to collect the juices, cut the grapefruit into segments. Add the segments to the bowl along with the avocado and spinach. Gently toss to combine. Spoon onto serving plates, tucking Fresh Pecorino shavings into and on top of salad. Scatter over pecan nuts.

Note: This salad makes a beautiful entrée or lunch, but is also great alongside roast chicken! Serves 4.