I don’t want this blog to devolve into a weather report but… can we talk about how it was 58 degrees on Saturday and when I woke up for my run this morning my weather app said 18 degrees? How. Freaking Rude. Needless to say, I went right back to sleep. As you can tell, winter isn’t exactly my favorite season. In fact there are really only two things about it that I like — skiing and citrus.
You would think that sweet, delicious, juicy citrus fruit would be at their prime in the middle of the summer, but ironically, the best of these luscious little jewels — blood oranges, tangerines, clementines, kumquats and tangelos— all come out to play in the winter months.
Since nature doesn’t give with both hands and we’re stuck with this frigid weather for a bit longer, I figured I may as well take advantage of her bounty and make something light and colorful to brighten up my mood. I like to use as many different citrus fruit as I can in my salad and play up the sweetness of the fruit with a sprinkling of the absolute best sea salt I can find. If you want to make this a little bit more savory you can serve it on a bed of arugula and toss in some pistachios and feta. I really needed something summery and sweet for dinner so I kept it simple.
- 1 blood orange
- 1 tangelo
- 1 clementine
- 1 navel orange
- 1 grapefruit
- ¼ cup of pomegranate seeds*
- 10-15 mint leaves, chopped
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of white balsamic vinegar
- sea salt to taste**
- Cut the top and bottom off of all of your fruit and then run a knife down the sides, peeling off the skin and the pith. Slice the fruit into ½ inch slices and arrange over two plates.
- Drizzle with extra virgin olive oil and vinegar and sprinkle with the mint, pomegranate seeds and a pinch of sea salt.
- Serve chilled.
** Everyone should have a great finishing salt in their pantry exactly for moments like this --- when you want something with a great flavor of its own to bring out the best in your dish. I swear by Maldon Sea Salt.