Simple Citrus Salad

Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels 

Slice the citrus into rings. Thinly slice the shallot into thin rings.

In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt.

Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.

Arrange the citrus and shallots on a platter or serving plates.

Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.

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