Winter Citrus Salad

With gray skies and snow on the ground, I start to find myself in a slump this time of year…anyone else? This salad I put together for Made By Girl is pretty much like sunshine on a plate: refreshingly bright and colorful, and packed with good-for-you citrus that’s plentiful at the market right now. Serve it alongside grilled fish and veggies for dinner or as part of your next brunch spread—it really works any time of day! The recipe is super simple…

Winter Citrus Salad

For the salad:
1 ruby red grapefruit
1 blood orange
1 cara cara orange (or navel orange)
1 clementine
1 meyer lemon
Handful of unsalted, shelled pistachios, finely chopped
Handful of dried currants
A couple leaves of fresh mint, cut into very thin strips
Lime zest

For the dressing:
1 teaspoon good maple syrup
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
Juice from half a Meyer lemon
1/4 cup olive oil
Kosher salt
Freshly ground pepper

Cut off the ends, then remove the peels and as much membrane as possible from all the citrus. Cut each into thin rounds and layer on a plate. Sprinkle pistachios, currants, mint and lime zest on top. Combine maple syrup, Dijon mustard, red wine vinegar and Meyer lemon juice. Slowly whisk in olive oil, then season with salt and pepper. Drizzle a small amount of the dressing over the salad.

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