4 cups (950 milliliters) torn Boston lettuce (2 heads)
2 large grapefruit, peeled, pith removed, and segmented
1 avocado, peeled, pitted, and sliced
1/3 cup (80 milliliters) pepita seeds
2/3 cup (160 milliliters) blueberries
4 hard-boiled eggs, peeled and sliced
1/3 cup (80 milliliters) olive oil
1-1/2 tablespoons (22 milliliters) apple cider vinegar
1 tablespoon (15 milliliters) lemon juice
1 tablespoon (15 milliliters) Dijon mustard
1 tablespoon (15 milliliters) honey
1 garlic clove, peeled
2.5 centimeter piece ginger, peeled
Salt and pepper
Fry bacon in a cast-iron skillet over medium-low heat until crispy. Remove to a paper towel-lined plate. Once cool enough to handle, cut into pieces.
Add Boston lettuce to a large bowl. Fan grapefruit slices over top of lettuce. Repeat with avocado slices. Sprinkle over pepita seeds. Sprinkle blueberries and bacon over top. Top with slices of hard-boiled eggs.
To a high-speed blender or food processor, add olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic, ginger, and salt and pepper. Pulse until smooth. Pour dressing over salad and serve.