Roasted Orange and Lemon Salad

Ingredients

1 Blood Orange – sliced ⅛” thick, remove seeds

1 Meyer Lemon – sliced ⅛’ thick, remove the seeds

4 Tbs Olive oil, divided

Kosher salt and fresh cracked pepper to taste

½ small red onion – sliced thin

2 Meyer Lemons – juiced (original recipe calls for 2 Tbs Meyer or regular lemon juice)

2 Cups baby romain (original recipe calls for one bunch arugula)

½ Avocado cut into thin wedges (original recipe calls for 1 whole Avocado)

(original recipe calls for fresh mint leaves)

2 Tbs Blood Orange flavored Olive Oil

2 Tbs White Grapefruit flavored Balsamic Vinegar

Preparation

Preheat oven to 425. Toss the sliced lemons and oranges on a cookie sheet with 1 Tbs olive oil. Place in the oven and turn several times while roasting. Roast 10-15 minutes or until the slices become charred. Remove from oven and set aside to cool.

In a large bowl combine the onion slices with the juice from the 2 Meyer lemons and season with salt and pepper – toss to coat the onion well with the lemon juice. Allow to set for 5-10 minutes.

Once the citrus is cooled, add it to the onions. Add the baby romaine. Add the Olive Oil and Vinegar. Toss well. Add the Avocado and gently toss – serve. Add more salt and pepper to taste – remember, if it seems too bitter – add more salt.