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3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pine nuts
1 tablespoon grated shallot
2 teaspoons apricot preserves or marmalade or good quality honey
1 teaspoon Dijon mustard
1 tablespoon lemon or orange juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 heads Bibb lettuce, cleaned and dried and torn
4 sprigs fresh tarragon, leaves stripped and roughly chopped
1 navel orange, peeled and sections removed with a paring knife (supreme)
1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)
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