Frisee has lots of body so it is a great green to use in salads with heavy but delicious ingredients.
Optional: Clean 1 leek and cut it into thin strips 2 inches long (julienne). Saute over low heat in 2 T. olive oil (or roast in the oven) until tender and lightly browned.
Separate the leaves from one or more head of Frisee Endive. Soak in a large bowl of water, then check the bases of the leaves for silt and rinse individually if necessary. Spin dry.
Soak and drain 4 C. spinach leaves. Chop roughly if you like.
Cut the rind off the stem end and bottom of 1 grapefruit. Cut the fruit in half and then remove each section from the pith.
Make a dressing with 1 1/2 T. champagne or white wine vinegar, 1 1/2 T. lemon juice and 2 T. olive oil. (Add the cooked leeks). Season with salt and pepper.
Toss the frisee leaves with half the dressing and allow to sit for 10 minutes.
Cut 1 ripe avocado in half, then remove the halves from the peel and cut in slices or chunks.
Toss the spinach, avocado and grapefruit with the frisee and add more dressing to taste.
Sprinkle with 3 T. shelled, chopped pistachios.