A delightful winter salad that takes advantage of fresh oranges and Oso Sweet onions, both in season this time of year.

1 large head Boston or Bibb lettuce, torn
2 cups fresh spinach, torn
3 large navel oranges
1 Oso Sweet or other sweet onion, peeled
3 red apples, cored and diced
1 star fruit, thinly sliced (optional)
2 tablespoons sesame seeds, toasted
4 rounds pita bread, toasted; cut into wedges

Put torn greens into a large salad bowl. Peel oranges over a medium bowl to catch juices; cut between membranes to section. Reserve juice for vinaigrette; add sections to salad bowl. Mince 1/8 sweet onion, reserve for vinaigrette. Cut remaining onion into thin slices. Add onion, apple and star fruit (optional) to salad. Garnish with sesame seeds. Toss well with Sweet Onion-Orange Vinaigrette; serve with toasted pita wedges.

Yield: 6 servings.

3 tablespoons orange juice
1/4 cup minced Oso Sweet or other sweet onion
2 tablespoons white wine vinegar
2 teaspoons dijon-style mustard
2 teaspoons honey
1/3 cup salad oil

In a bowl, whisk together the orange juice, sweet onions, vinegar, mustard and honey. Gradually whisk in oil until well-blended.

Yield: 3/4 cup