Vibrant, punchy citrus salad is garnished with black pepper, feta, and mint.
Serves 4
INGREDIENTS
- 3 blood oranges
- 3 minneolas or tangerines
- 1 naval or cara cara orange
- 1 white grapefruit
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- Kosher salt
- 2 tablespoons minced fresh mint leaves
- 3 ounces feta cheese, crumbled
- Cracked black pepper
DIRECTIONS
- Peel citrus using a knife to remove as much white pith as possible. Slice into wheels about 1/4-inch thick, discarding any seeds. Layer fruit on a large serving platter, overlapping slices.
- Whisk together olive oil, vinegar and honey and season with salt. Drizzle vinaigrette over salad and garnish with mint, feta and pepper. Serve immediately.
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