Citrus Salad with Spiced Honey

citrus-salad-spiced-honey-sl-l

 

 

 

 

1 (3-inch) cinnamon stick
1 bay leaf
1 t peppercorns (black, pink or Sechuan)
1/4 t dried crushed red pepper
4 whole cloves
5 cardamom pods
3 medium-size oranges
3 mandarin oranges
2 Ruby Red grapefruit
2 limes
3 Meyer lemons
6 kumquats (optional)
Fresh pomegranate seeds
Toppings: extra virgin olive oil, fresh mint leaves, sea salt

Bring first 6 ingredients and ½ C water to a boil over medium-high heat. Boil gently – honey boils over faster than milk! – stirring often, 1 minute. Remove from heat, and let stand 30 minutes. Meanwhile, peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away bitter white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds. Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use (such as flavoring iced tea). Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.

Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours. Bring to room temperature to serve.

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One thought on “Citrus Salad with Spiced Honey

  1. Pingback: 16 Great Holiday Recipes from the Archives | The Cook Sisters

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