Citrus Salad with Hazelnuts and Honey Vinaigrette
5 to 6 assorted citrus fruits, such as ruby red grapefruit, pomelo, navel orange, blood orange
½ tablespoon balsamic vinegar
1 teaspoon honey
2 tablespoons olive oil
3 to 4 kalamata olives, seeded and minced
2 tablespoons chopped cilantro
½ cup toasted hazelnuts*
To peel the fruit, first cut off the ends so that you can stand the fruit on one of the flat sides. Using a sharp serrated knife, slice off the peel and pith, following the shape of the fruit.
Slice the peeled citrus into rounds about ¼ inch thick. Arrange the slices on a platter.
Whisk the vinegar, honey, and olive oil together in a small bowl. Drizzle it over the fruit. Sprinkle the olives, cilantro, and hazelnuts over top and serve.
*To toast the hazelnuts, heat your oven to 350 degrees. Place the nuts on a sheet pan and roast for about 10 minutes, until they start to brown. Take them out of the oven and place the nuts on a dish towel. Fold the dish towel over the nuts to envelop them, then roll them around between the dish towel. The skins will fall off.