from the kitchen of Sharmagne Leland-St. John
1 head of romaine lettuce
2 kiwis, peeled and sliced into ¼ - inch rounds
2 tangerines, seedless, peeled and sectioned
1 small red onion sliced into rings
1 ½ tablespoons walnut oil
3 tablespoons champagne vinegar
1 teaspoon freshly squeezed lemon juice
1 tablespoon water
1 teaspoon sugar
Salt and white pepper to taste
Wash lettuce. Spin or pat dry and tear into bite sized pieces.
Place on a serving platter and top with kiwis and tangerines.
In a small bowl combine the oil, vinegar, lemon juice, water,
sugar, salt and pepper. Whisk until blended. Drizzle the
dressing over the salad. Garnish with red onion rings. Toss just