Southwestern Christmas Salad

2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled
4 navel oranges
2 pink grapefruit
1 head red leaf lettuce or Boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
Pomegranate seeds (optional)
1 small red onion, thinly sliced, rings separated

Combine lemon juice and mustard in small bowl. Gradually whisk in
oil. Mix in chili and rosemary. Season with salt and pepper. (Can be
made 1 day ahead. Cover and let stand at room temperature.)

Cut all peel and white pith from oranges and grapefruit. Slice
oranges into rounds. Cut grapefruit in half lengthwise, then slice
crosswise into half rounds.

Line platter with lettuce. Arrange orange slices in center of
platter, overlapping slices. Arrange grapefruit slices around
oranges, overlapping slices. (Can be made 4 hours ahead. Cover and
chill.) Arrange avocado slices around grapefruit, overlapping slices.
Top with nuts and pomegranate seeds, if desired. Arrange onions over
all. Drizzle dressing over.