Winter Salad with Orange Cream

Directions

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in orange juice and zest until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cover surface with plastic wrap; cool for 30 minutes without stirring. Fold in yogurt. Cover and refrigerate for at least 2 hours.
• Place orange cream in a serving bowl. Place in the center of a 13-in. serving platter. Line platter with romaine leaves; tear remaining romaine and place over leaves. Top with grapefruit and orange sections. Sprinkle pears and avocado with lemon juice; arrange over fruit. Garnish with walnuts.