This simple yet elegant salad will brighten everyday dinner or freshen up a holiday table.
The salad will look even more attractive if served on a flat dish, in a glass salad bowl, dessert bowl, or in old fashioned or wine glasses.
For more color and size variation I like to use two or three different citrus fruits, such as pink or white grapefruit, sunny or/and blood oranges and small segments or rounds of clementines. A bed of green salad, purple onion and dots of ruby pomegranate are finishing the décor.
Very healthy, tasty, bright, and elegant, this salad is quite exquisite. A superb addition to your holiday menu!
Citrus Salad with Pomegranate and Honey-Mustard Dressing
- 4-6 cups mixture of baby salad leaves or Boston salad
- 2 cups baby arugula
- 16-20 very thin rings sweet or red onion or shallot
- 1 grapefruit
- 1 orange
- 2 clementines
- ½ cup pomegranate seeds
For the dressing:
- 2 tbsp juice from citrus fruits
- 3-4 tbsp extra virgin olive oil
- 1-2 tbsp whole grain Dijon mustard
- 1 tsp honey
- Sea salt
- Black pepper
For the dressing whisk all the dressing ingredients.
Cut citruses top and bottom. . Make fruits standing on the cutting board. With a sharp knife cut the peel with white part. Cut out grapefruit and orange flesh between the partitions. Cut the clementines across into thin slices.
Cut the onion into very thin rings. If you wish you can drizzle the onion rings with some juice from citrus leftovers.
Arrange the salad greens and arugula on a platter.
Add onion, then citrus slices and vedges. Sprinkle with salt, pepper and pomegranate seeds. Pour dressing on the salad.
The amount of citrus depends on the personal taste and the size of the fruits. If the citrus is large, you may need only half of grapefruit and half of orange.
Cook with pleasure and enjoy the world!