Om­bré Cit­rus Salad,

Southern Living (USA) - - Contents -

AC­TIVE 15 MIN. - TO­TAL 15 MIN.

| SERVES 6|

2 medium-size blood or­anges, peeled

and cut into 14 ⁄ -inch rounds 1 medium Cara Cara or­ange, peeled

and cut into 14 ⁄ -inch rounds 1 medium-size Ruby Red grape­fruit,

peeled and cut into 14 ⁄ -inch rounds 1 medium navel or­ange, peeled and

cut into 14 ⁄ -inch rounds

34 ⁄ cup pome­gran­ate ar­ils 14 ⁄ cup toasted hazel­nuts, coarsely

chopped

2 tsp. honey

2 tsp. ex­tra-vir­gin olive oil

34 ⁄ tsp. flaky sea salt (such as Mal­don)

18 ⁄ tsp. black pep­per

Fresh small mint leaves

Ar­range cit­rus rounds, slightly over­lap­ping, on a serv­ing plat­ter, group­ing col­ors from dark to light. Top with pome­gran­ate ar­ils and hazel­nuts. Driz­zle with honey and olive oil. Sprin­kle evenly with sea salt and pep­per. Gar­nish with mint.

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