4 orange sections*
4 mango slices*
10 arugula leaves*
1 tsp. herb vinaigrette
kosher salt and black pepper to taste
4 grapefruit sections*
1/4 c. watercress
1/2 Balsamic Red Onion*
1/2 tsp. Balsamic Reduction

*Amount needed for each serving.

In a mixing bowl, combine oranges, grapefruit, mango, watercress, arugula, red onions, herb vinaigrette, salt and pepper. Toss all ingredients to mix well. Transfer to serving plate and drizzle with Balsamic Reduction.

Balsamic Red Onions (Enough for 4 Salads):

2 medium red onions
kosher salt and black pepper to taste
1 c. balsamic vinegar

Peel red onions and cut in half. Season with salt and pepper and place in a baking pan cut side down. Pour balsamic vinegar over onions and bake in 325°F oven for about 20 minutes, until soft. Remove onions and cool.

Balsamic Reduction:

Pour balsamic vinegar from baking pan into saucepan and reduce over medium heat by half to create Balsamic Reduction. Slice onions for salad.