It's easy to get struck by the winter doldrums this time of year. In fact, it's hard not to. That's why citrus season brings such a welcome relief. Bright, bracing and full of life, citrus enlivens even the dreariest of days.
Here, a mixture of several kinds—blood oranges, minneolas, naval oranges and white grapefruit—offer a colorful backdrop for salty feta, cracked black pepper, and fresh mint. Feel free to substitute or add in other citrus varieties. The more color and variatation, the better.
The citrus can be prepared a few hours before serving, but wait to garnish the dish until you're nearly ready to serve it.
- 3 blood oranges
- 3 minneolas or tangerines
- 1 naval or cara cara orange
- 1 white grapefruit
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- Kosher salt
- 2 tablespoons minced fresh mint leaves
- 3 ounces feta cheese, crumbled
- Cracked black pepper
Peel citrus using a knife to remove as much white pith as possible. Slice into wheels about 1/4-inch thick, discarding any seeds. Layer fruit on a large serving platter, overlapping slices.
Whisk together olive oil, vinegar and honey and season with salt. Drizzle vinaigrette over salad and garnish with mint, feta and pepper. Serve immediately.