Citrus Salad With Black Pepper, Feta, and Mint
3 blood oranges
3 minneolas or tangerines
1 naval or cara cara orange
1 white grapefruit
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon honey
2 tablespoons minced fresh mint leaves
3 ounces feta cheese, crumbled
Cracked black pepper
Peel citrus using a knife to remove as much white pith as possible. Slice into wheels about 1/4-inch thick, discarding any seeds. Layer fruit on a large serving platter, overlapping slices.
Whisk together olive oil, vinegar and honey and season with salt. Drizzle vinaigrette over salad and garnish with mint, feta and pepper. Serve immediately.
Recipe courtesy seriouseats.com