a simple, citrus salad topped with toasted almonds, feta cheese, & a drizzle of sweet mint honey
¼ cup honey
¼ cup water
2 sprigs mint
3 blood oranges
¼ cup chopped almonds, toasted
¼ cup crumbled feta
mint leaves, to garnish
In a small saucepan, combine the honey, water, and sprigs of mint. Heat over medium-high heat until the honey dissolves. Once the mixture comes to a boil, reduce the heat to a simmer. Let the honey syrup simmer until reduced and slightly thickened. Discard the mint. Cool until ready to serve.
For all the citrus, trim off the ends. Place the citrus on one of its flat sides and use a knife to peel it, removing all the skin and white pith. For the clementines and blood oranges, make ¼” slices horizontally to create circles with the center still intact. Segment the grapefruit.
Arrange an assortment of the citrus onto a plate. Garnish with the toasted almonds, feta cheese, and mint leaves. Drizzle the mint honey across the entire plate.