Hello dear citrus lovers out there. I know we could debate the best way to cut an orange, but I'll just make this easy for you: have you ever tried this?
Chop off north and south poles so it stands up nicely. Then slice off the outer skin and pith, starting at the top and working to the bottom, leaving as much fruit on as possible. Now with your perfectly sitting ball of juice, turn it on it's side and slice through the center and out come little sunshines, perfect flowers, citrus gems! About 5-6 per fruit.
For this salad, I used two cara cara oranges, one pink grapefruit and one minola. Mandarins, tangerines, or blood oranges would be lovely as well.
Mint and tarragon work wonders with citrus. The mint is sweet and uplifting while the tarragon memorable and fragrant.
Layer up your fruit with the prettiest ones on top for presentation.
For the vinaigrette:
2 tbls white wine vinegar
4 tbls olive oil
2 tbls honey
1 tsp finely chopped fresh mint
1 tsp finely chopped fresh tarragon
season well with salt and pepper
Drizzle your vinaigrette over the top. Then garnish with a few fresh whole pieces of tarragon and mint so people know what is in it. I love all the patterns and colors. Salads should be exciting!