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Tear the romaine with your hands and divide between 6-8 service plates. Lay the avocado slices over the top and the grapefruit sections around.
In a bowl or dressing jar, combine balsamic, honey, grapefruit juice, salt, pepper and mustard. Whisk to combine. Add in olive oil and continue to whisk to emulsify. Pour dressing over salads and serve.
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