Crab-and-pink Grapefruit Salad

Ingredients

2 heads butter lettuce
3 pink grapefruit
1 lb crab meat picked over to remove bits of cartilage
2 ts grapefruit peel
1 shallot
1 tb wine vinegar
1 tb balsamic vinegar
1/2 ts salt
1/2 c olive oil
6 individual dishes

Instructions

meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving. GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.