Ingredients

• Poppyseed Vinaigrette:
• - 3 tablespoons white wine vinegar
• - 1 teaspoon finely minced fresh ginger
• - 1 tablespoon Dijon mustard
• - 3 tablespoons honey
• - � cup salad oil or light olive oil
• - 1 � teaspoons poppy seeds
• - � teaspoon kosher salt
• - � teaspoon freshly ground black pepper
• Salad:
• - 4 large kiwi
• - 2 large oranges
• - � cup thinly julienned (matchstick-cut) red onion
• - 1 large ripe but firm avocado
• - 1 head butter lettuce, leaves separated, washed and spun dry

Directions

1. Make the vinaigrette first. Combine all dressing ingredients in a bowl and whisk together until smooth. Chill until ready to serve the salad.

2. To make salad: Peel the kiwi, cut crosswise into thin slices and put in a large bowl. Cut ends off the oranges. Standing each orange on end on a cutting board, cut skin off the sides, carefully removing all the white pith. Cut oranges in half lengthwise, then cut crosswise into �-inch-thick slices. Flick out any seeds. Add oranges and onion to kiwi. Quarter the avocado, peel and slice, crosswise, into salad. Stir the dressing, add half to the kiwi mixture, and toss gently.

3. To serve: Arrange lettuce leaves on individual plates, or on a large platter for a buffet, spoon the kiwi mixture on lettuce leaves and pass or drizzle the remaining dressing.

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