• 2 navel oranges
• 3 blood oranges
• 2 pink grapefruit
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds

Peel and cut oranges and grapefruit into 1/2-inch rounds, removing as much pith as possible. In a small bowl, whisk together olive oil, red wine vinegar and honey. Season with salt and pepper, to taste. Layer sliced oranges and grapefruit on a large serving platter and drizzle with honey vinaigrette. Garnish with pomegranate seeds and serve. Makes 6 servings.