citrus salad

Mixed Citrus Salad

recipe adapted from smitten kitchen

1/4 cup red onion, thinly sliced

1/4 cup orange juice

5 pieces of citrus, preferably a mix (ex. cara cara, blood orange, grape fruit, navel orange)

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 tablespoon olive oil

Salt and freshly ground pepper, to taste

1/4 cup feta cheese, chopped or crumbled

1 tablespoon fresh mint, chopped or cut into tiny slivers

Place your red onion in a medium bowl pour orange juice over onion.

Peel the citrus fruits. Use a knife to peel off all remaining white left from the peel. The fruit’s exterior should be “white”-free.
Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do.
Spread the fruit slices out on a platter. Scoop out the onion bits and sprinkle them over the oranges, leaving the juice in the bowl. Whisk two tablespoon of juice with red wine vinegar, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint. Serve immediately.