Servings: 4 Source: Mary Vestweber - Country French - April 2006
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
5 ripe Hass avocados sliced
3 large red or pink grapefruit sectioned