- 1 navel orange
- 2 blood oranges
- 1 pink grapefruit
- Sea salt flakes
- 1/2 small red onion, very thinly sliced
- 1/2 teaspoon freshly chopped tarragon
- 1 tablespoon sherry vinegar
- 1 tablespoon honey
- 1/4 teaspoon fresh lime or lemon juice
- 3 tablespoons extra virgin olive oil
- To prepare the oranges and grapefruit, use a sharp knife and cut a thick slice off the tops and bottoms to expose the flesh. Working with 1 orange or grapefruit at a time, place it upright on a cutting board and cut off the peel and white pith in wide strips, following the curves of the sides. You can either slice the fruit crosswise into ¼ inch thick slices or segment the fruit into sections by holding the peeled fruit over a bowl and cutting between the membranes to release the segments.
- Arrange and layer the fruit slices or segments on 4 serving plates; sprinkle with salt. Top with red onion slices and sprinkle with chopped tarragon. Set aside.
- Make the dressing by whisking together the sherry vinegar, honey, lime or lemon juice, and olive oil.
- Drizzle dressing over the salads and serve.
Recipe adapted from the New York Times.