4 c. assorted torn greens (green leaf lettuce, Romaine, Boston, Bibb & Chickory)
1 c. watercress
3 navel oranges, peeled & sliced
2 pink grapefruit, peeled & sectioned
1 med. avocado, peeled, seeded & sliced
2 c. Jarlsburg cheese, cubed
1/2 c. salad oil
3 tbsp. red wine vinegar
3 tbsp. chopped parsley
1 sm. clove garlic, minced
1/4 tsp. tarragon, crushed

In a large bowl, combine greens, fruits, avocado and cheese. In a measuring cup, combine remaining ingredients and blend well. Pour over salad, toss to blend.