1 tablespoon chopped mint and/or tarragon, plus more for garnish
3 Ruby Red grapefruits
6 tangerines or 3 tangerines and 3 blood oranges
1/2 cup toasted unsalted pistachios, chopped
Sliced candied kumquats and fresh kumquats, for garnish
How to Make It
In a small bowl, whisk the vinegar and olive oil with the sugar, salt and the 1 tablespoon of chopped mint until the sugar is dissolved.
Using a very sharp knife, peel all of the citrus fruits, being sure to remove any bitter white pith. Thinly slice the citrus crosswise and pick out and discard any pits. Layer the citrus on a platter or in glasses and drizzle evenly with the dressing. Garnish with the pistachios, kumquats and mint and serve.
The citrus salad can be refrigerated for up to 6 hours. Garnish just before serving.
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Review Body: It looks so pretty and so easy but it ended up being a bear to make. I had oranges, pomelos, limes and something else. To cut the fruit that neatly, don't peel it first. Make your slices first and then cut away the rind. This will ensure that the rounds remain whole. My fruit ended up being mushy and temperamental. It took a long time to get enough decent rounds to make two stacks. This was the fifth course in an Asian Valentine's dinner. To make it more Asian, I made a ginger simple syrup to pour over the fruit. I garnished it with mint. I don't think I'd make this again.