Directons:

Prepare your citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.

Slice fruit, removing any seeds and thick white stem as you do. Place the slices and any collected juices from the cutting board in the bowl with onion. Repeat with remaining citrus fruits. Spread the fruit slices out on a plate.

Whisk red wine vinegar or lemon juice, Dijon and olive oil and red onion. Drizzle the dressing over the citrus.

Garnish with poppy seeds and drizzle with clover honey.

This recipe works well with a mix of grapefruits and oranges but use what you can get, and what you like to eat. I used 1 Mineola orange and 1 Valencia. Blood oranges and pink grapefruit are wonderful choices as well.

return to fresh fruit salads recipe

return to easy salad recipe from winter citrus salad