Citrus Salad Dressing

1/3 c. orange juice
1/2 tsp. salt (or a little more, to taste)
1/4 tsp black pepper
1/2 tsp. dijon mustard
Mix well, until salt dissolves.  Whisk in:
1 c. EV olive oil.

The salad consists of baby greens, tossed with some of the dressing, (the longer you toss, the less dressing you have to use)  and garnished with fresh red Texas grapefruit, avocado slices, thinly sliced red onion rings, (crisped in ice water) and pomegranate seeds. You peel the grapefruit, using a knife to remove the inner membrane. Then either cut the sections out from between the membranes, or slice the fruit crosswise.  Sections are better for tossed, either is nice for a composed salad.

As you can see, it's a French vinaigrette using orange juice instead of vinegar.  I think I have successfully used the squeezings from sectioning the grapefruit instead of o.j. at times.  Lemon juice makes it Italian, Balsamic vinegar makes it sweet.  You can add garlic, but not with all these other flavors; that would have to be for a simpler salad.

A nice variation on this uses Romaine, Vidalia onions, Haas avocados and Naval oranges. Use lemon juice (from Meyer lemons, if you can get them) in the dressing and add 1 tsp. honey and 1 tsp. poppy seeds.  This is Southern California on a plate!