ingredients
2 blood oranges
1 pink grapefruit
1 navel orange
salt
½ small red onion
3 Tbsp olive oil
1 Tbsp sherry vinegar
½ tsp honey
lime or lemon juice to taste
¼ tsp freshly chopped tarragon or pinch of dried
sumac, optional
method
- Peel citrus, removing as much pith as possible, and slice into wheels.
- Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined.
- Taste, adjust seasoning as needed and drizzle over salad.
