6 cups mixed greens (such as frisee or bib lettuce)
1 grapefruit, peeled and sectioned
1 avocado, peeled, pit removed and sliced
1/4 cup Parmigiano-Reggiano cheese, grated
For the dressing-in a food processor briefly pulse shallot until broken into small pieces.
Add vinegar, Pink Grapefruit Marmalade, salt and pepper.
Blend until mixture is smooth.
With food processor on, drizzle in oil until combined.
For the salad- combine the salad greens, grapefruit sections and avocado in a large salad bowl. Drizzle enough vinaigrette over greens to lightly coat. Toss, top with Parmigiano-Reggiano cheese and serve immediately.