Ingredients

• 3 tablespoons fresh orange juice
• 1 teaspoon fresh lemon juice
• 1/3 cup olive oil
• 2 heads of Boston lettuce, separated into leaves, rinsed and spun dry
• 1 red onion, cut into thin rounds, soaked in ice and cold water for 1 hour, and patted dry
• 4 navel oranges, rind and pith cut away with a serrated knife and the flesh cut crosswise into 4 rounds
• 3 tablespoons snipped chives

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Instructions

1. In a small bowl whisk together the juices and salt and pepper to taste. Add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. On each of 8 chilled salad plates arrange some of the onion slices, and 2 orange slices, drizzle the vinaigrette over the salads, and sprinkle the salads with the chives.;