Winter Citrus Salad

  • 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.