Oranges, grapefruit, tangerines, fennel and fresh mint pair beautifully in this winter salad. You can serve immediately or refrigerate to let the flavours blend together before serving. Top with toasted pine nuts or walnuts if desired.
1 person made this
5 small oranges
1 ruby red grapefruit
1 fennel bulb, thinly sliced
30g thinly sliced onion
14 leaves fresh mint
1 tablespoon sherry vinegar
1/2 teaspoon salt
Method Prep:30min › Ready in:30min
Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit and tangerine.
Gently toss oranges, grapefruit, tangerine, fennel and onion together. Add mint, vinegar and salt; toss gently.