Winter Citrus Salad

We often think of citrus and associate it with summertime, but citrus is actually at the peak of its season in North America during the winter. This is when the fruit ripens to its sweetest and juiciest -- so run to your local market and stock up! 

For this recipe, I used naval oranges, pumelo, ruby red grapefruit, blood oranges and sumo mandarins, but any variety will do. As a kid, we'd visit family in California, and I have the fondest memory of picking kumquats from my aunt and uncle's tree and popping them whole in my mouth. That explosion of intense citrus with its slightly sweet yet tangy and sour flavor will forever stay with me. 

I added toasted almonds for crunch, a sweet vinaigrette with a tiny kick of heat from Aleppo pepper, and fresh mint for brightness. Aleppo pepper is a wonderful spice to keep on hand; it comes from a burgundy chili, also known as the Halaby pepper, and is primarily sourced from Turkey. With it being about half the heat of red pepper chili flake, this mild, flavor-enhancing spice is truly the perfect addition to any dish. 
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INGREDIENTS ~ serves 2-3

• 1-2 blood oranges
• 1-2 sumo mandarins
• 1 naval orange
• 1 ruby red grapefruit
• 1 pomelo
• 2 tablespoons olive oil
• 1 tablespoon + 1 teaspoon Champagne (or white wine) vinegar
• 1 tablespoon honey
• 2 teaspoons water
• 1/2 teaspoon Aleppo pepper
• Pinch of salt
• 1/4 cup almonds, toasted and chopped
• Fresh mint

INSTRUCTIONS

• Prepare all citrus using the "supreme" method. If you aren't familiar with this technique, I invite you to visit my Instagram page (@twowildseeds) to view the how-to reel, or Google "how to supreme citrus." 
• Once the citrus is prepared, place them artfully on a serving dish and set aside.
• Make vinaigrette: In a small bowl or jar, combine the oil, vinegar, honey, water, pepper and salt. Whisk or shake until emulsified. 
• To assemble: Sprinkle the citrus with the chopped nuts, followed by the vinaigrette (as much or as little as you like). Garnish with fresh mint and serve immediately - OR - cover and store in the refrigerator until ready to serve.