Citrus Salad With Spiced Honey Food

CITRUS SALAD

Steps:

• For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
• For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
• Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.

FRUIT SALAD WITH SPICED HONEY AND THYME

Steps:

• In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
• Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.

CITRUS SALAD

Steps:

• Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
• In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS

Steps:

• Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
• Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
• Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

CITRUS SALAD

Steps:

• Cut citrus fruit into supremes, making sure to reserve juices.
• On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas.
• Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup.
• Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint.
• Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
• Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
• In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.

CITRUS SALAD WITH SPICED HONEY

Steps:

• Combine first 7 ingredients in small saucepan. Bring to boil over medium high heat. Boil, stirring often, for 1 minute. Remove from heat and let stand 30 minutes.
• Peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away the bitter white pith. Cut each fruit into think rounds. (I cut the grapefruit into segments.). Arrange on serving platter, and sprinkle with pomegranate seeds.
• Pour honey through a fine wire mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use. Top with drizzle of olive oil, handful of mint leaves, and sea salt.
• Note: salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.