Spring Citrus Salad

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Los Angeles Times


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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

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

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