Recipe: Spring Citrus Salad

Note: Adapted from a recipe by Rose Polito of Polito Farms

Serves: 4

4 cups greens, such as a mixture of red leaf lettuce and baby arugula

1/2 red onion, very thinly sliced

3 Oroblancos or grapefruits, sectioned with juices saved

1 avocado, diced

1/4 cup Moroccan black olives

1/2 cup sweet Gorgonzola cheese, crumbled

Vinaigrette:

1/3 cup grapefruit juice

1 tablespoon balsamic vinegar

1/2 cup olive oil

1 teaspoon sugar

1 tablespoon tarragon or dill, finely chopped

1 teaspoon salt

Half-dozen turns of freshly ground black pepper

Wash lettuce, making sure to dry well. Slice onions by first cutting in half, then, with flat side down, slicing into thin slivers or half-moon shapes. Add to lettuce, along with avocados, olives and Gorgonzola. Make vinaigrette: Combine juice and vinegar. Gradually add oil in a thin stream, whisking constantly to emulsify. Add sugar, tarragon or dill, salt and pepper. Pour over greens and toss carefully, using your hands.