Method.

Step 1.

Place your lettuce in a large bowl or tray. I like laying it out on a platter so you can see all of the beautiful gems. Scatter your avocado slices over top, and season with salt and pepper.

Step 2.

Reserve 1 tbs of zest from your citrus in a bowl. Then segment your citrus by first cutting off the top and bottom so they lay flat. Then slice off all of the peel so there is no rind exposed. Then use the white rind lines as your guide, and slice between each section to remove your beautiful gem segments. (I like to slice mine over the bowl I already placed the zest in, so any juice that runs out is already being saved for the dressing).

Step 3.

Scatter your citrus segments over top of the salad. Then squeeze your citrus, segments already removed, to release all of the remaining juice into your bowl. You can do this with the peels as well if you sliced off any flesh in the process. You should wind up with about 1/4 cup of fresh juice. Set that bowl aside, this is the base of your dressing.

Step 4.

Rinse your onion slices under cold water, and scatter them over top of the salad. Season your salad once more with salt and fresh cracked black pepper.

Step 5.

Assemble your dressing by adding salt and pepper, a minced garlic clove, Dijon, and your apple cider vinegar to the bowl with your juice and zest. Whisk while you slowly pour in the olive oil, until your beautiful vinaigrette is formed!

Step 6.

Pour as much dressing as desired over top of your salad and enjoy!