Citrus Salad

I tried this salad a couple of years ago at Delfina and fell in love with its simplicity and bursting citrus flavors. I recreated it at home with a little help from the interwebs and it turned out pretty close to the restaurant version.

INGREDIENTS:

• 2 Clementines
• 2 Blood Oranges
• 1 Grape Fruit
• 1 Navel Orange
• 1-2 Minneola Oranges
• 1 Fennel Bulb
• 1 small shallot (optional)
• 1/4 th cup hazelnuts or walntus - toasted
• 2-3 tbsp Olive Oil
• handful of mint leaves
• Salt & Pepper

NOTES:

• You do not have to stick with my combination of fruits.You can go with any kind of citrus fruits. The idea is to get a little variety for a good mix of flavors.
• If you are using fennel for the first time, you should look at this short video on how to cut fennel.

PROCESS:

1. Peel and slice all the fruits into 1/2 inch rounds and put them in a bowl.
2. Cut the leaves and trims of fennel and slice the bulb as thin as possible. Add these to the fruit bowl. You can use a mandolin for this job I just did it with my good old knife.
3. If using, then slice the shallot into super thin slices as well.
4. Put the nuts on a pan - and toast them on low heat. If you are using hazelnuts, you will have to roll them in a paper towel or dish cloth to get rid of any loose skin
5. Sprinkle olive oil and salt and pepper on the salad.
6. Garnish with Mint leaves and roasted nuts.