Ingredients
1 grapefruit, halved and thinly sliced, plus 1/4 cup juice
1 shallot, minced (2 tablespoons)
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 cups chopped romaine hearts
2 cups watercress, tough stems removed
3 cups cooked farro
8 ounces smoked trout, flaked (2 cups)
1 ripe avocado, pitted, peeled, and sliced
Preparation
For the dressing, whisk together grapefruit juice, shallot, and Dijon; season with salt and pepper. Whisk in oil.
Toss lettuces and farro with 1/3 cup dressing and divide among 4 bowls. Top with flaked trout, avocado slices, and grapefruit. Season with pepper, drizzle with more dressing, and serve.
