Romaine Salad With Grapefruit, Avocado and Goat Cheese

In a small bowl, whisk together 1⁄2 cup Champagne vinegar or

white wine vinegar, 1⁄2 cup Dijon mustard, 2 minced shallots and salt and freshly ground black pepper to taste. Gradually whisk in 11⁄2 cups extra-virgin olive oil. Divide 10 cups cleaned and torn romaine lettuce between 4 salad plates. Top evenly with 1 peeled and sliced avocado, 1 peeled and sectioned ruby red grapefruit and 2 oz crumbled goat cheese. Drizzle with dressing (you might not use it all). Serves 4.