3/4 pound precleaned salad greens
1 to 2 oranges, peeled and cut into rounds
1 pink grapefruit, peeled and cut into rounds
1 large sweet onion, such as Vidalia, cut into thin rings
3 tablespoons Sherry vinegar
1 tablespoon spicy Dijon mustard
1/3 cup walnut oil
1/3 cup canola or mild vegetable oil
Salt and freshly ground black pepper


1. Spread the salad greens on a platter and top them with alternating rounds of grapefruit, orange, and onion, overlapping them slightly.
2. In a small bowl, whisk together the vinegar, mustard, and walnut and canola oils. Season with salt and pepper. (If the dressing is too tart, add a pinch or two of sugar to mellow it.)

Sweet onions--onions with a high sugar content and low levels of the sulphur compounds that bring tears to your eyes--are delicious raw, and they complement the citrus in this easy salad beautifully. Domestic sweet onions arrive in markets in April. Georgia’s Vidalia onion is the best known of the sweets, but check your markets for Texas’ Spring Sweets and 1015s, and California’s Sweet Imperials, all of which are available through June, when Washington’s Walla Walla onions arrive.

Citrus and Sweet Onion Salad
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