Fall Salad on North Texas Now

Madame's students asked if I would do a guest segment on the North Texas Now television show that they produce. It seemed like a good idea at the time. But it was scheduled for October 26 - a bitterly cold and blustery day to be out in the Botanic Garden in Fort Worth. The segment was only going to long enough for one dish and a crafty technique. I chose to make a fall salad with a warm onion/kiwi/clementine dressing. It had yellow tomatoes so it looked proper for the season, and some baked pita chips to give it some crunch.
Halving small tomatoes is a pain to do, but luckily there is a trick to i. Here's a link to the blog page that illustrates the "trick" (albeit with olives, but the principle applies). Wow your friends and family with your knife skills as you zip through masses of small tomatoes in a matter of seconds.

Ingredients (serves 8 as a side salad)

1/4 cup olive oil (doesn't need to be extra virgin)
1 medium red onion, peeled and chopped - not diced small, you want some size and shape
2 kiwi fruit peeled and each sliced into 8 or 9 slices
3 clementines, peeled and segmented (use canned mandarins without their juice if you prefer)
24 yellow cherry tomatoes halved (by the technique referenced above to save time)
1 lemon - zest and juice
Some roughly torn lettuce leaves (or baby spinach as a substitute if you wish)
A handful of baked pita chips broken into small bite sized pieces
Salt and pepper to taste.

Method

In a large skillet (preferably non-stick) heat the oil gently over medium heat. When shimmering, add the onion and stir. Cook slowly (sweat) the onion for about 8 minutes to soften it, but do not allow to brown. When the onion is softened, add the sliced kiwis, the segmented clementines and the lemon zest. Heat through, stirring gently so as not to break up the fruits. When warmed through turn off the heat, add the lemon juice and stir to combine. This essentially makes the dressing from the pan contents + the lemon juice.
Meanwhile place the lettuce, pita chips and tomatoes in one large or several individual bowls. Add the dressing (solids and liquids) over the top of the greens, tomatoes and pita chips. Season to taste.
Serve while still warm.