Rating: 3.5 stars
2 Ratings
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  • 2 star values: 1
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  • 5 star values: 1

Use any combination of citrus on hand to compose this vibrant, fresh salad, and present it however you like. No matter how you serve it, sweet and sunny citrus complements any roast or fish.

Recipe by Southern Living December 2013

Gallery

Iain Bagwell; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
30 mins
total:
1 hr 5 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat. Boil, stirring often, 1 minute. Remove from heat, and let stand 30 minutes.

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  • Meanwhile, peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away bitter white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds.

  • Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use (such as flavoring iced tea). Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.

  • *Pink or red peppercorns may be substituted.

  • Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.

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