-thanks to Lisa Kamer, Mass Hort's Garden to Table Program

➢ 1 and ½ oranges (Cara Cara if you can find them)
➢ ½ lemon, juice only
➢ ½ small red onion, chopped
➢ ¼ cup extra virgin olive oil
➢ 1/8 teaspoon fine grain sea salt

➢ 4 big handfuls of salad greens which can be a mixture of anything you have such as baby spinach, tatsoi, micro greens, pea tendrils etc

➢ ½ cup walnut halves- toasted
➢ 1/3 cup of Gaeta olives (the black oily ones that look like little prunes) pitted

In a medium bowl whisk together the juice of ½ orange, lemon juice, most of the red onion, olive oil and salt. Whisk together until emulsified, taste and adjust with more salt or lemon juice if needed.

Peel the remaining orange and cut into segments, removing any seed and set aside

Just before service, place the salad greens in a large bowl, toss very gently with a splash of the dressing. Add the orange segments and walnuts. Give another toss and taste. If you need to add more dressing add it a little bit at a time so that the salad is just coated. Serve the salad topped with the remaining red onion and olives.