Ingredients
- An assortment of citrus, totaling about 2½ to 3 pounds
- I used:
- 3 navel oranges
- 3 cara cara oranges
- 2 minneola oranges
- 3 mandarin oranges
- 1 blood orange
- ½ fennel bulb, very thinly sliced
- 1 avocado, peeled, pitted and sliced
- ½ shallot, peeled and very thinly sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- kosher salt and freshly cracked black pepper
- ¼ cup mint leaves
- Reserved fennel fronds
Please see the 2nd Page for Directions
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