About the Recipe
This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!
Ingredients
2 small grapefruit
1 navel orange
2 small blood oranges
1 small shallot
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Pinch kosher salt
3 tablespoons olive oil
Fresh mint, for garnish
Fresh ground pepper, for garnish
Finely crushed pistachios (optional), for garnish
Preparation
Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
Thinly slice the shallot into thin rings.
In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.