Citrus Salad with Cilantro and Mint
3 blood oranges
1 cara cara orange
1 navel orange
1 pink grapefruit
pinch of flaky sea salt
1 shallot, chopped
2-3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1/2 tsp grade B maple syrup
a few squirts of fresh lime juice
1/4 tsp slivered mint
1/4 tsp slivered cilantro
1. Peel fruit making sure to remove as much pith as possible; slice into wheels. Be sure to remove the pits.
2. Layer fruit on a serving dish alternating pieces of various oranges and grapefruit to create a colorful look. Sprinkle with sea salt and garnish with the chopped shallot and slivered herbs.
3. In a cup or a small bowl, whisk together olive oil, vinegar and maple syrup. Taste to make sure the flavors are balanced and adjust seasoning, if necessary. Drizzle over the salad and serve.