Four Citrus Salad
  • Julienne (small strips) zest of one orange
  • 2 Meyer lemons
  • 2 tangerines
  • 1 blood orange
  • 1 large pink grapefruit
  • 1 tablespoon sherry vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola or walnut oil
  • 2 tablespoons slivered fresh basil
4 cups mixed lettuces In a small saucepan of boiling water, blanch the orange zest for 2 minutes. Drain and set aside. Working over a bowl, peel, seed, and section each citrus fruit, cutting off the membrane, collecting the juices as you work. You should have about 1/2 cup citrus juice. Set the fruit aside. To make the dressing, whisk the vinegar, honey, pepper, and the oil into the citrus juice. Stir in the basil. If the fruit is very tart, add a little more honey to the dressing. To serve, spread the greens on 4 chilled plates. Arrange the citrus sections on the greens, drizzle with the dressing, and garnish with orange zest.

This recipe is courtesy of Golden Door Spa