Grapefruit, Beet, Avocado and Blue Cheese Salad on a Bed of Watercress and Arugula

Adapted from several recipes found on Epicurious.com, this salad is
colorful to the eyes and the palate. It's especially good if you
have some sort of pink-red-purple theme to your dinner ... which of
course everyone should have.

Ingredients:

3 small pink-red grapefruits
2 avocados
1/2 red onion
1-2 scallions/spring onions
6 cloves garlic
4 small red beets (cooked)
salt & pepper
balsamic vinegar (preferably aged)
1 TBS honey
arugula
watercress
other similarly small sprouty green things that have a slight bitterness
blue cheese

Directions:

1. Cut the grapefruit into segments and remove the pith, skin in
between, and seeds.
2. Cut up the avocado and red beets into small chunks.
3. Thinly slice red onion and chop up the scallions.
4. Put items in 1-4 in a large salad bowl.
5. Mince the garlic. In a small pan, fry the garlic in 2-3 TBS
olive oil. Set aside to cool.
6. Whisk the garlic & olive oil, balsamic vinegar, honey, salt and
pepper in a bowl. Pour over the ingredients in the salad bowl and
mix.
7. Place a bed of a mix of watercress, arugula and whatever other
green thing you feel like on a serving place. Spoon some of the
salad mix onto it. Top with some blue cheese crumbles.