Avocado-Grapefruit Salad with Pomegranate Dressing

FOR SHALLOTS: In a large saucepan, heat the vegetable oil to 300 degrees F. over moderately high heat; alternatively, test the oil by adding a small bread cube--it should turn light brown in 1 minute. Toss the shallots with the flour until completely coated, shaking off the excess. Fry the shallots in batches until golden and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.

FOR DRESSING: In a small bowl, combine the olive oil with the 1/4 cup of pomegranate molasses, the vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

FOR SALAD: Using a sharp knife, peel the grapefruits, removing all the bitter white pith. Cut between the membranes to release the sections. In a large bowl, toss the lettuces with 1/3 cup of the dressing and mound them on a large serving platter. Put the avocado wedges and grapefruit sections in the bowl, season with a pinch each of salt and pepper and toss with the remaining dressing. Arrange the fruit over the salad and garnish with the pomegranate seeds. Drizzle a little pomegranate molasses around the edge of the platter and top the salad with the fried shallots.

MAKE AHEAD: The fried shallots can be kept in an airtight container at room temperature for up to 2 days.

HELPFUL HINTS: Tart, lightly perfumed pomegranate molasses is available from Middle Eastern grocery stores.

WINE RECOMMENDATION: The best match for the soup and the salad is a German Riesling. The crabmeat in the soup is sweetly plump and a bit salty, while the salad combines crisp grapefruit and rich avocado--all these flavors are nicely balanced by the 1992 Joh. Jos. Prvm Wehlener Sonnenuhr Auslese, from the middle Mosel. Another fine choice is the 1992 Egon Myller Scharzhofberger Auslese, a relatively round vintage from the Saar, which tends to produce steely wines.