Summer Citrus Salad

Ingredients

• 2 cara cara oranges

• 2 navel oranges

• 1 grapefruit

• 1 pomegranate

• 1/3 cup pistachios, shelled and roughly chopped

• A small handful of fresh mint leaves

• Lange Flake Sea Salt

For the dressing

• 2 tbsp raw honey

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• Juice from one orange

Instructions

1. Prep the citrus and Pomegranate

   Peel all the citrus, cutting both ends off and using a rounded motion with pairing knife to remove peel and as much of the white pith as possible. Slice into rounds. Arrange on a serving platter, slightly overlapping. Slice off the top (crown) of the pomegranate using a sharp knife. You’ll start to see the sections inside. Score the skin, looking for natural ridges running from top to bottom. Gently cut along those ridges, making 4-6 shallow cuts. Break apart the fruit over a bowl and gently pull it apart into sections using your hands. Hold a section cut-side down and tap the back firmly with a spoon so the seeds fall out. Sprinkle over citrus to add color to the citrus salad.

2. Make the dressing

   In a. small bowl, whisk together the honey, olive oil, red wine vinegar, and fresh orange juice until emulsified. Taste and adjust.

3. Assemble the salad

   Tear or slightly chiffonade the mint leaves and sprinkle over the salad. Add handful of shelled pistachios for added texture. Finish with a generous pinch of Lange Pure Flake Sea Salt. Enjoy!