Again, more citrus! There is nothing better than eating citrus in the winter. We need it!
Citrus fruits are rich in multiple nutrients such as vitamin C, flavonoids, and fiber which confer vascular protection, reduce inflammation, improve gastrointestinal function and health, and play an important role in preventing conditions like diabetes, cancer, neurological disease.
Your body will thank you!
- 2 Blood oranges or tangerines
- 1 Pink grapefruit
- 1 Navel orange
- ½ Small red onion or 1 shallot, chopped
- 3 tablespoons Blood Orange Extra Virgin Olive Oil
- 1 tablespoon Marc De Champagne Vinegar
- ½ teaspoon Orange Blossom Honey
- ¼ teaspoon freshly chopped tarragon or a pinch dried (or mint)
- Pomegranate Seeds for garnish (optional)
- 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, and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad. Garnish with pomegranate seeds.
Modified Recipe from the New York Times Recipe Section Mark Bittman