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.