Heat a grill pan, or regular grill, over high heat.  Slice each Meyer lemon in half and place flesh side down on the grill pan.  Grill until soft, warm and dark grill lines appear on the flesh of the lemon, 3 to 5 minutes.

Combine the grilled lemon juice, garlic, dijon, olive oil, honey, water, basil, salt and pepper in a food processor or high sided dish.  Using the food processor or hand blender, pulse to mince ingredients then blend until the olive oil is emulsified (doesn't separate from lemon juice.)

Remove the large stem from each of the kale leaves, chop into bite sized pieces, wash and dry thoroughly.  Coat the leaves with the dressing, massaging it into the kale.

Cut off the ends of the blood orange and grapefruit.  Standing the citrus on end, cut the rind off as close to the flesh of fruit as possible.  Slice into ¼" rounds and scatter over the kale.

In a small sauce pan melt the butter over medium high heat.  Add the shallots, season with salt and saute until coated with the butter.  Cook for 5 minutes until browned and slightly crispy.  Scatter over the salad and add thinly sliced avocado.

Lay the basil leaves on top of each other and roll from one side to the other.  Slice thinly with the knife.  Crumble the goat cheese over the salad, then sprinkle the basil and drizzle with honey.