Citrus Salad with Honey-Tarragon Vinaigrette
2 blood oranges
1 pink or red grapefruit
1 navel orange
1 shallot or tiny red onion, very thinly sliced
kosher or sea salt
For the Dressing
3 Tablespoons olive oil
1 tablespoon white wine or champagne vinegar
1 teaspoon honey
freshly squeezed lime juice, to taste
1 teaspoon chopped fresh tarragon + a few whole leaves to garnish
1. Use a very sharp knife to peel all of the citrus fruit for the salad, removing as much of the white stuff (pith) as possible. Slice into thin wheels, then layer them onto a serving plate.
2. Scatter shallot over the top and sprinkle with a little bit of salt.
3. Combine all of the ingredients for the dressing in a small jar, put on the lid, and shake to combine. Drizzle over the salad, garnish with a few extra tarragon leaves if you wish. Serve immediately.
Use any combination of citrus fruit that you like. I added a couple of slices of lime to this for color, but try adding a Pomelo, kumquat (unpeeled and sliced paper thin), or mandarin oranges, as well.