In a jar or bowl, combine vinegar, grapefruit juice, honey, mustard, chives, lime zest, salt, pepper, and walnut oil; shake or stir well and set aside. Store, covered, in the refrigerator. Serve at room temperature. Shake or stir just before serving.
Place salad leaves onto a salad plate or individual salad plates. Compose salad with sliced avocado, oranges sections, onion slices, and toasted pecans. Drizzle dressing over the top of the salad and serve.
You can use ruby grapefruit sections or tangelos in place of the oranges, if you desire.
Makes 8 servings.
* You may use a mixture of different types of lettuces if desired.
Orange and Avocado Salad Recipe: https://whatscookingamerica.net/karencalanchini/orangeavocadosalad.htm