Yield: 4-6 servings.
1 medium red onion
¼ cup rice vinegar
¼ cup honey
¼ cup water
½ cup olive oil
¼ cup rice vinegar or white wine vinegar
1 Tbsp. honey
1 avocado, halved, pitted, skin removed
1 grapfruit, peeled and sliced, seeds removed
as needed, endive and/or small romaine lettuce spears
For marinated onions: Peel and thinly slice 1 medium red onion. Combine rice vinegar, honey and water in jar with tight lid. Shake until well-blended. Add onions to the jar. Shake jar to coat onions in liquid, then refrigerate overnight or for at least 6 hours. If necessary, shake jar 2-3 times during the 6 hours to be sure onions marinate evenly.
For salad: Grate 2 tsp. orange peel. Combine orange peel, oil, vinegar and honey in a small jar with a lid. Pare and slice oranges; remove seeds. Slice avocado.
For each serving: Arrange endive and/or romaine leaves in a spoke-fashion on individual plates. Portion oranges, avocado and grapefruit pieces onto center spokes of endive and/or romaine. Lift marinated onions from liquid with a fork and transfer to top of each salad. Drizzle with dressing before serving.