Another from a salad book

light meal.
Ingredients:
4 pork cutlets
2 ruby grapefruit, peeled
2 baby cos lettuce
2 avocadoes
Chive Vinaigrette
1 teaspoons Dijon mustard
2 teaspoons sherry vinegar
1 tablespoon reserved ruby grapefruit juice
1/3 cup olive oil
¼ cup finely chopped chives (approx. 1 bunch)
Method:
1. Separate and cut baby cos leaves into 1cm thick slices. Wash and drain.
2. Segment grapefruit over a bowl to catch juices (find the white veins
between each segment and cut on either side to separate crescent shaped
slices).
3. Cut each avocado in half and remove the seeds. Take one half and
slide a spoon between the flesh and the skin to remove the flesh. Slice
into rounds and then cut in half again.
4. For chive vinaigrette, combine Dijon, vinegar and grapefruit juice in
a bowl then gradually whisk in olive oil until emulsified. Season to
taste and stir in chives just before serving.
5. Fry pork cutlets until cooked through. Remove from heat and allow to
rest for 2 minutes. Slice into strips.
6. Combine baby cos, grapefruit segments, pork and dressing. Add
avocado, stir gently and then serve.
Variation: Gourmet Traveller’s original recipe uses crumbed pork
(schnitzel).