1. Slice the orange, grapefruit, lemon and lime into quarters. Trim away the peel from each and discard.
2. Cut the orange and grapefruit into 1-inch chunks. Place in a large mixing bowl. Cut the lemon and lime into 1/2 inch or smaller chucks. Add to the mixing bowl.
3. Trim the green fronds from the fennel bulb and discard. Working toward the base of the bulb, slice the fennel in very thin slices. (These should come apart into half-moon shapes.) Add to the mixing bowl.
4. Peel and thinly slice the shallot and add to the bowl, along with the feta cheese.
5. In a separate small bowl, whisk together the oil, vinegar, honey and salt until well combined. Stir in the mint.
6. Pour the dressing over the fruit mixture and toss gently to coat.
7. Serve immediately or chill to marinate for a few hours. Toss occasionally.
seasonal RECIPES for those who love to EAT
In the dead of winter, when ripe berries and lovely stone fruits are a distant memory, it can be easy to forget about fresh fruit. Luckily, winter brings an abundance of juicy citrus to brighten our meals and add some color to our plates. This salad is a perfect starter for a meal of heavier winter fare or an afternoon snack. As an added bonus: citrus fruits are loaded with Vitamin C, which may help fight those winter colds. (Vitamin C also prevents scurvy, in case you were considering becoming a pirate.)
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Prep. Time: 10 minutes
Cook Time: 0 minutes
2 Ruby red grapefruits
1 Meyer lemon
1 Fennel bulb
1/2 c. Feta cheese; crumbled
1/4 c. Olive oil
1/4 c. Red wine vinegar
1 tbsp. Honey
1/2 tsp. Salt
1 tbsp. Fresh mint; thinly sliced