Ingredients

2 blood oranges or tangerines

1 pink grapefruit

1 navel orange

Salt

1/2 small red onion or 1 shallot, chopped

3 tablespoons extra virgin olive oil

1 tablespoon sherry vinegar

1/2 teaspoon honey

Lime or lemon juice to taste

1/4 teaspoon freshly chopped tarragon or a pinch dried.

Preparation

  1. 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.

  2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad