Citrus and Pomegranate Salad

November 29, 2013


For the dressing

5 teaspoon of white wine vinegar

4 teaspoon of clear honey

Salt and freshly ground black pepper

5 tablespoon of extra virgin olive oil

1 small red chilli, cut in half, seeds removed, finely chopped

For the salad

4 small oranges, peeled, pith removed, segmented

2 ruby grapefruit, peeled, pith removed, segmented

1 plain grapefruit, peeled, pith removed, segmented

1 small red onion, peeled, very finely sliced

Bunch fresh mint leaves, torn

1 pomegranate, seeds only, to serve

For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.

For the salad, arrange the segmented fruit in a broad shallow bowl.

Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.

Just before serving, sprinkle the pomegranate seeds over the salad.