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This recipe comes to us from our friend Kristin Cole. For more of her yummy recipes, check out her website www.kristin-cole.com
Ingredients
1 Ruby grapefruit
2 Valencia oranges
1 Minneola
1/2 shallot, shaved finely
small piece of French feta (smoother, milder taste), crumbled
10 Castelvetrano olives, pitted & cut into quarters
handful of almonds, toasted & chopped
sprig of mint, leaves torn2 T olive oil
1 T red wine vinegar
1 t ground cumin
1/2 t honey or agave
pinch of salt
Preparation
Start by cutting the ends off the citrus and squeezing the juice into a small bowl. Stand fruit on
one of its flat ends and cut away a section of the peel by gently moving the knife downwards and
following the shape of the fruit. Continue this around the whole fruit and discard the rinds. Cut
the fruit in half lengthwise and lay the two halves on their flat sides. Cut slices that resemble a
half moon.
Peel shallot and cut or shave thin slices. Place these in the citrus juice for 5-10 min to marinate
and eliminate pungency.
To make the dressing, combine the last five ingredients in a jar and shake.
On a blank canvas, arrange your beautiful citrus salad like you would an abstract piece of art.
Lay down one type of citrus at a time, then the shallots, olives, feta, almonds and mint leaves.
Drizzle dressing
