Papaya, Blood Orange, Avocado & Roasted Shallot Salad
from jmarquez1976, "Understanding Mexican Cuisine" at http://www.bigsoccer.com/forum/showthread.php?t=291205

Back in the late 70's & early 80's when the Michael's of Santa Monica and Wolgang Pucks of the world were creating California Cuisine, its earliest influence was Yucatecan (the most recent is Thai). This Salad is a throwback to those early California Cuisine days.

Dressing:

1/4 cup fresh squeezed orange juice, strained
1 tablespoon fresh squeezed lime juice, strained
1 tablespoon olive oil

Mix salad dressing ingredients together.

Roasted Shallot

Saute a couple of whole shallots over medium heat until they begin to carmelize a bit. Then put them in a 375 degree oven for about 15 minutes. Let them cool, then chop. [Add to the salad dressing or toss with Romaine and Blood oranges.]

Romaine lettuce, chopped
2 Blood oranges, peeled & segmented
Papaya, sliced
Avocado, sliced

Toss Romaine and Blood oranges with the dressing & salt until integrated. Plate....then artfully arrange slices of papaya & avocado over the greens. Done