- 2 hearts romaine lettuce
- 2 cups jarred citrus salad of orange and grapefruit sections, drained – fresh oranges and grapefruits may also be used, but to supreme fruit (*method below) takes extra time
- 2 tablespoons marmalade
- 2 tablespoons white wine or cider vinegar
- 1/3 cup extra virgin olive oil (EVOO)
- Salt and pepper
- 2 tablespoons chopped or snipped chives
Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
*To use fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
Combine marmalade with two splashes of vinegar and stream in EVOO. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.