Winter Fruit Salad

By drbabs • January 12, 2011 • 1 Comments

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Author Notes: Citrus is so abundant in the winter that I often serve oranges and grapefruit as part of a salad. This is an adaptation of Mark Bittman’s Citrus Salad that appeared in the NY Times last year. By using a crisp apple (I used Honeycrisp), you get a nice crunchiness, and the dressing—walnut oil, rice vinegar and a little maple syrup –brings out the sweetness and tartness of the fruit. You could crumble a little goat or feta cheese over the salad if you like. - drbabs

Serves 4

For the Salad

1 large pink grapefruit
1 clementine or navel orange
1 blood orange
1 Honeycrisp apple (or other sweet crisp apple)
1 scallion, finely chopped
salt as needed

For the Dressing

3 tablespoons walnut oil
1 tablespoon rice vinegar
1/2 teaspoon maple syrup
salt and fresh ground black pepper to taste

Peel grapefruit, Clementine and blood orange, removing as much pith as possible, and slice into wheels. Remove any pits and cut the wheels in half. Layer fruit on a serving dish, sprinkle with salt. Peel and core apple, and cut into crescent-shaped slices. Arrange fruit on a platter, and sprinkle chopped scallions over it.
Whisk together oil, vinegar and maple syrup until emulsified. Taste and adjust as desired. Add salt and pepper to taste. Sprinkle over salad.