CITRUS SALAD WITH PARMESAN

Ingredients

• 1/3 cup finely chopped red onion
• 2 tbsp red wine vinegar or rice vinegar
• 1/3 cup extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 4 cups torn romaine lettuce
• 2 cups sliced bok choy, including stems
• 2 tbsp chopped fresh parsley
• 1 large navel orange
• 1 grapefruit
• Shaved Parmesan cheese*

Directions

1. Combine onion and vinegar; let stand 30 minutes.
2. Whisk in oil, salt and pepper. Dressing may be refrigerated for up to 8 hours.
3. Combine lettuce, bok choy and parsley in a bowl.
4. With a sharp knife, remove skin and white pith from fruit and discard. Working over a small bowl to catch the juice, cut fruit segments from their surrounding membrane; discard seeds.
5. Add fruit segments and reserved juice to lettuce mixture; toss with dressing.
6. Divide salad among 6 plates. Using a vegetable peeler, shave a few thin curls of Parmesan cheese over each salad.