| Citrus Salad | |
| 3 | oranges, peeled with a knife and sliced into rounds |
| 12 | kumquats, sliced crosswise into rounds |
| 1 | avocado (California grown), peeled and sliced |
| (Mexican avocados are also good, but avoid those grown in Chile. They do not have a good flavor or texture) | |
| 1 | small bunch of romaine lettuce or kale, torn |
| If you wish to prepare the oranges and kumquats ahead of time, set aside in a covered bowl at room temperature for up to 2 hours or refrigerated for no more than 8 hours. | |
| In a large bowl, combine the lettuce, prepared oranges and kumquats, and avocado. Drizzle liberally with poppy seed dressing and serve immediately. | |
| Poppy Seed Dressing | |
| 1/2 cup | cider vinegar |
| 1/4 cup | water |
| 1/4 cup | honey |
| 1 teaspoon | dry mustard |
| 1 tablespoon | poppy seeds |
| 2 teaspoons | celery seeds |
| 2 teaspoons | salt |
| 1 cup | grape seed oil (olive oil is fine but the flavor is not neutral) |
| In a small bowl, combine the vinegar, water, honey, mustard, poppy seeds, celery seeds, and salt. In a slow and steady stream, whisk in the oil. Cover and refrigerate at least an hour and up to 2 weeks. | |