Ingredients

• The Salad
• 1 small head butter lettuce, torn into medium pieces
  
• 1 pomelo, peeled and cut into suprêmes (See note below about reserving some juice.)
  
• 1 Cara Cara orange, peeled and cut into suprêmes
  
• 8-10 Picholine or Castelvetrano olives (or use both kinds)
  
• 8 – 10 Marcona almonds (or any roasted whole almonds)
  

• The Dressing
• 2 teaspoons white wine vinegar
  
• 1 teaspoon lime juice
  
• 1 teaspoon Meyer lemon juice
  
• 1 tablespoon pomelo juice (See note below.)
  
• 1 teaspoon grated zest of a Meyer lemon
  
• 1 teaspoon grated zest of a pomelo
  
• 1 tiny pinch of ground coriander (or, for a completely different take, finely crushed star anise)
  
• 1 tiny pinch of salt, plus more, to taste, if desired
  
• A few drops of honey (or more to taste, depending on the tartness of your pomelo)
  
• 1/2 teaspoon Dijon mustard
  
• 2 - 3 tablespoons olive oil, to taste
  
• Black or white peppercorns