BLOOD ORANGE AND GRAPEFRUIT SALAD WITH CINNAMON

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Blood Orange and Grapefruit Salad With Cinnamon image

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

Provided by McKel Hill

Categories     HarperCollins     Citrus     Salad     Breakfast     Brunch     Fruit     Orange     Grapefruit     Cinnamon     Winter     Vegetarian     Vegan     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 8

2 large pink grapefruits
2 blood oranges
1/4 cup extra-virgin olive oil
2 tablespoons raw apple cider vinegar
1/2 teaspoon sea salt
1/4 cup chopped fresh sage
Freshly ground black pepper
1/2 teaspoon ground cinnamon, for dusting

Steps:

  • Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off-you'll want to be delicate with this entire process so as not to damage the round shape.
  • In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
  • Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.

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