Citrus and Mango Salad
Colorful Eating
Epcot Food & Wine Festival 2003

4 orange sections
4 grapefruit sections
4 mango slices
1/4 C. watercress
10 Arugula leaves
1/2 Balsamic red onions
1 t. herb vinaigrette
Kosher salt to taste
Black pepper to taste
1/2 t. Balsamic reduction

In a mixing bowl, combine oranges, grapefruit, mango, watercress, arugula,
red onions, herb vinaigrette, salt and pepper. Toss all ingredients to mix well.
Transfer to serving plate and drizzle with balsamic reduction.

Balsamic Red Onions

2 medium red onions
Kosher salt to taste
Black pepper to taste
1 C. Balsamic vinegar

Peel onions and cut in half. Season with salt and pepper and place in a
baking pan cut side down. Pour balsamic vinegar over onions. Bake at 325 deg F for
about 20 minutes, until soft. Remove onions and cool.

Pour balsamic vinegar from baking pan into saucepan and reduce over medium
heat by half to create Balsamic reduction.

Slice onions for salad.