Endive And Grapefruit Salad With Smoked Trout

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2 ruby grapefruits

1 tablespoon Champagne vinegar

1 tablespoon minced shallot

3 tablespoons crème fraîche

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 large endives (about 1 1/2 pounds), leaves separated

2 Hass avocados, cut into 1/2-inch dice

1 pound smoked trout fillets, skinned and flaked into 1-inch pieces

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