How to Make It
In a large saucepan, heat the vegetable oil to 300° over moderately high heat; alternatively, test the oil by adding a small bread cubeit 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.
Using a sharp knife, peel the grapefruits, removing all the bitter white pith. Cut between the membranes to release the sections. 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.
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.