1 lb. spinach
4 sm. heads Belgian endive
4 sm. kiwifruit
1 sm. cantaloupe
1 tbsp. olive or salad oil
1 lg. red onion, thinly sliced
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. orange juice
2 tbsp. white wine vinegar
1/4 lb. feta cheese
2 oz. Jarlsberg or Swiss cheese

About 45 minutes before serving:

1. Wash and drain spinach; cut each endive lengthwise into quarters. With knife or vegetable peeler, peel kiwifruit; cut into 1/2 inch thick slices; remove rind from cantaloupe and cut into large chunks. Arrange spinach, endive, kiwifruit, and cantaloupe in 4 large individual salad bowls.

2. In 2 quart saucepan over medium high heat, in hot olive or salad oil, cook onion, salt and pepper until onion is golden and tender, stirring occasionally. Remove saucepan from heat; stir in orange juice and white wine vinegar. Crumble feta cheese; cut Jarlsberg cheese into 1/2 inch pieces.

3. To serve, spoon warm orange dressing over spinach salad in bowls; sprinkle with feta and Jarlsberg cheese. Makes 4 main dish servings.