Making The Salad:

1. In a small non-reactive saucepan over medium heat, lightly toast the mustard seeds, stirring often, until golden and fragrant, about 1 minute. Remove the pan from the heat, stir in the vinegar and let cool for about 5 minutes.

2. Transfer the mustard seeds and vinegar to a small bowl, and whisk in the Dijon mustard and honey until blended. Slowly whisk in the olive oil and then the canola oil. Season the vinaigrette with salt and pepper.

3. In a large salad bowl, toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls. In a small mixing bowl, toss the crabmeat, parsley and chives with 3 tablespoons of the remaining vinaigrette until well blended, and season with salt and pepper. Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle salads with any remaining vinaigrette.