From the blog For Love of the Table
4 lbs. mixed citrus fruit (oranges, blood oranges, grapefruit, tangelos, clementines, etc.)
3 T. finely diced shallot (about 1 medium shallot)
1/2 T. red wine vinegar
1 1/2 T. lemon juice
3 T. extra virgin olive oil
2 large ripe, but not too soft, avocados (preferably Haas)
1/2 c. pitted green olives—Lucques, Picholines, etc.—halved
2 handfuls arugula (about 2 oz.)
Salt & Pepper
Prepare the citrus fruits: One by one, cut the stem and blossom ends from the fruit. Place each fruit cut side down on the cutting board and following the contour of the fruit with your knife, remove the peel and cottony pith—working from top to bottom, and rotating the fruit as you go. When the fruits are all peeled, hold them one by one over a bowl (to catch the juices), and carefully slice between the membranes and the fruit to release the segments. When all of the segments have been released, squeeze the membrane to release the juices into the work bowl. If you're using blood oranges, don't cut them into segments; after removing the peel and pith, slice them into pinwheels and set aside on a small plate. (They will "bleed" into the other fruit.) Discard any seeds that you find. You may store all of the other mixed citrus filets in one bowl or in separate bowls...as you prefer. If not serving right away, store the citrus filets in their juice. When ready to serve remove the filets from their juice. (The juice may be used for another preparation...or enjoyed as a refreshing drink.) You should have a total of 3 cups drained citrus fruit.
Make the vinaigrette: Combine the shallot, the vinegar, lemon juice and generous 1/4 t. kosher salt in a small bowl. Let sit 5 minutes. Whisk in the olive oil. Taste and correct the balance and seasoning.
When you are ready to make the salad, halve the avocados and remove the pit and peel. Cut the avocado into scant half inch wedges, and place on a plate or a tray. Season with salt and pepper and drizzle with vinaigrette.
Season the blood oranges with salt and drizzle with some of the vinaigrette.
Place the drained citrus segments in a large bowl and drizzle in two or three tablespoons of the vinaigrette. Season with salt and toss gently to combine. Place the arugula in a small bowl, season with salt and pepper. Drizzle in a very small amount of vinaigrette and toss to coat.
The salad may be built on individual serving plates or on a large platter. To build, scatter half of the arugula over the plate(s). Arrange half of each of the other elements (blood oranges, mixed citrus, avocados and olives) over and among the arugula. Repeat this layering a second time. Drizzle any remaining vinaigrette from the bowl of mixed citrus over the salad(s) and serve.
Serves 4 to 6
(Adapted from SundaySuppers and Lucques, by Suzanne Goin)
http://www.forloveofthetable.com/2014/01/citrus-avocado-salad-with-green-olives.html