Oroblanco, Red Onion & Avacado Salad

2 Oroblancos, sectioned 
1 avocado, peeled and sliced
8-14 butter lettuce leaves
2 thin slices red onion
1/4 cup toasted pine nuts 

Arrange oroblanco and avocado on top of lettuce leaves on individual plates. Top with desired amounts of red onion and pine nuts. Drizzle with dressing. 

Dressing: Mix 4 tablespoons lime juice and honey with a 1/4 teaspoon each ground coriander and ground nutmeg.