Stack wonton wrappers and cut each into 4 triangles (or desired shape). Heat oil in a small saucepan to 350°F (175°C). Fry a few triangles at a time for 30–45 seconds, turning once, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with coarse salt. Allow to cool; they will crisp further as they cool.

Grapefruit Vinaigrette

Make vinaigrette

In a jar or small bowl, combine grapefruit juice, rice wine vinegar, Dijon mustard, and honey. Whisk to dissolve honey and mustard. Slowly drizzle in olive oil while whisking constantly (or shake vigorously in a jar) until emulsified. Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed. Chill briefly if desired.

Salad Assembly

Prep grapefruit and toast coconut

If not already done, supreme the grapefruit: cut away peel and pith, then slice between membranes to release segments. Measure about 1 cup of segments. Warm a small dry skillet over medium heat and toast shredded coconut, stirring constantly, until lightly golden, 1–2 minutes. Remove from heat to prevent burning.

Toss the salad

In a large bowl, combine mixed greens, grapefruit segments, sliced scallions, and cilantro (if using). Drizzle about half of the grapefruit vinaigrette over the greens and toss gently to coat. Taste and add more dressing if needed (typically 2–3 tablespoons per 2 servings).

Finish and serve

Plate the dressed greens, sprinkle toasted coconut and fried shallots evenly over the top, and add 2 wonton crisps per serving (or place several on the side for dipping/crunch). Serve immediately so wonton crisps remain crisp and fried shallots retain texture.