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Make a simple lemon vinaigrette with juice from half a lemon, 3 tablespoons olive oil, sea salt, and pepper. Adjust acidity to your liking. Slice half a small red onion thinly and add to vinaigrette. Onion will marinate, softening its flavor a bit. Peel orange, slice into rounds; set aside. Tear little gem leaves into manageable pieces; wash and spin dry. Arrange lettuce and orange slices on a dish and top with onions. Drizzle with vinaigrette and serve.