Citrus Salad With Spiced Honey Recipes

CITRUS SALAD WITH HONEY DRESSING

Steps:

• In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper.
• On a large platter, layer the sliced oranges, grapefruit, red onions and arugula.
• Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately.

FENNEL SALAD WITH CITRUS

Steps:

• Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
• Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
• Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

CITRUS SALAD WITH SPICED HONEY

Steps:

• Combine first 7 ingredients in small saucepan. Bring to boil over medium high heat. Boil, stirring often, for 1 minute. Remove from heat and let stand 30 minutes.
• Peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away the bitter white pith. Cut each fruit into think rounds. (I cut the grapefruit into segments.). Arrange on serving platter, and sprinkle with pomegranate seeds.
• Pour honey through a fine wire mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use. Top with drizzle of olive oil, handful of mint leaves, and sea salt.
• Note: salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.

CITRUS SALAD WITH SPICED HONEY

Steps:

• Bring first 6 ingredients and 1/2 cup water to boil over medium high heat. Boil, stirring often, 1 minutes. Remove from heat and let stand 30 minutes.
• Peel oranges, slice into thin rounds. Peel limes and slice thinly. Peel grapefruit and segment.
• Pour honey mixture through a fine wire mesh strainer, discarding collides. Drizzle fruit with desired amount of spiced honey. Reserve remaining for another use.