with fresh romaine. Tossed with a strawberry fennel vinaigrette. An impressive fusing of soft, delicate hues!

Serves 4

5 T. olive oil

2-1/2 T. strawberry vinegar

1/4 t. ground fennel seed

salt to taste

1 med. head romaine lettuce, washed, crisped and torn into a little larger than bite-size pieces (about 6 cups)

1 avocado, seeded, peeled and each half sliced crosswise into 1/4 inch thick slices

1 ruby red grapefruit, segmented

1 Bartlett pear, peeled, cored and diced into 1/2 inch cubes

freshly ground black pepper

In small mixing bowl combine oil, vinegar, fennel and salt. Stir briskly with fork till thickened.

Place lettuce in salad bowl. Carefully lay avocado slices over the lettuce, followed by grapefruit segments and pear slices, and freshly ground black pepper to taste.

Drizzle dressing over all, toss gently and serve on individual salad plates.

Notes: When tossing this salad, please do it gently to keep the avocado intact.

To segment grapefruit: Cut grapefruit in half from navel to nub (end to end). Lay each half facing up. Cut along center white membrane directly in half again. Then take each segment and cut it in half again–the same way. Do this until you have 8 segments per half.

Lay each segment on it’s side and cut off the strip of white membrane along the top edge. Next, stand each fruit segment on its peel and run a sharp knife between the fruit and the peel; lift off fruit and discard peel.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."