5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon chopped fresh thyme
1 tablespoon minced green onion or shallot
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
4 cups salad greens (arugula, little gems, romaine, etc)
2 cups roughly torn radicchio leaves
¼ cup pistachios or pomegranate seeds
Slice the ends off oranges and grapefruit so they stand upright. Cut off the remaining peel and white pith, following the curve of the fruit. Slice each crosswise into rounds; remove any seeds.
Whisk oil, lemon juice, honey, thyme, green onion (or shallot), mustard, salt, and pepper in a small bowl.
Combine greens and radicchio. Arrange on a platter. Top the greens with the citrus slices and sprinkle with pomegranate seeds. Pass the dressing to serve.