Photo by Karen Hermann
SERVES 4
Vinaigrette
¼ cup olive oil
¼ cup fresh-squeezed orange juice
2 tablespoons fresh-squeezed lemon juice
2 tablespoons pomegranate honey
Dash kosher salt
Salad
1 head radicchio, washed, drained and separated
1 ruby grapefruit, peeled and sliced ¼ inch
1 Cara Cara orange, peeled and sliced ¼ inch
1 navel orange, peeled and sliced ¼ inch
1 tangerine or mandarin, peeled and segmented
2 kiwis, peeled and sliced ¼ inch
1 cup strawberry halves, hulled and rinsed
½ cup blackberries, rinsed
Fresh mint, whole or ribboned
In a small jar or bowl, thoroughly combine olive oil, orange juice, lemon juice, honey and salt. Set aside. Arrange radicchio on a large platter and top with sliced citrus, kiwi and berries. Drizzle with vinaigrette and garnish with mint.
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Cooking with citrus—Let Chef Belinda Smith-Sullivan show you how to add a little zing to your meals with the power of fruit.