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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 Dressing: 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 before serving.
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