2 tablespoons verjus
2 tablespoons fresh lemon juice (or yuzu juice)
2 tablespoons minced shallots
1/4 cup walnut oil
1/4 cup Your favorite Extra Virgin olive oil
sea salt to taste, and freshly ground Tellicherry pepper
8 large butter lettuce leaves
3 ripe Hass avocados - halved, pitted, peeled, thinly sliced, and rinsed under cold water
3 large pink grapefruits - peel and pith cut away, segments cut from between the membranes