Mixed Citrus Caprese Salad

• 1 grapefruit
• 1 cara cara orange
• 1 blood orange
• 1 sumo tangerine
• 1 tablespoon demerara sugar
• kosher salt to taste
• fresh ground pepper to taste
• 1 tablespoon white balsamic vinegar
• 3 tablespoons olive oil
• 7 ounces fresh buffalo mozzarella, sliced
• 1/2 cup pomegranate seeds (optional)
• 1 handful fresh basil
• 1 handful fresh mint
• 1 tablespoon honey

1. Set your oven rack about 4" from the broiler and turn your broiler on to high. Slice your citrus in 1/3" slices. Lay them out flat and with a sharp paring knife remove the outer skin and pith.
2. Put a sheet of parchment paper on a baking tray and lay the citrus wheels out on the sheet. Sprinkle with demerara sugar, salt and pepper. Broil until slightly charred on the edges, 5 - 7 minutes. Watch closely, checking every 2 minutes or so. Remove from the oven and let cool a few minutes.
3. While the citrus is under the broiler, whisk together the balsamic vinegar and olive oil. Season with salt and pepper. Set aside.
4. On a serving plate, layer slices of citrus with slices of mozzarella and top with more citrus. Tuck in basil and mint leaves between layers and sprinkle over the top of the salad. Scatter pomegranate seeds over the top. Dress with oil and vinegar mixture and drizzle honey over the salad to finish.

grapefruit, orange, orange, tangerine, demerara sugar, kosher salt, fresh ground pepper, white balsamic vinegar, olive oil, buffalo mozzarella, pomegranate seeds, basil, handful fresh mint, honey

Taken from food52.com/recipes/35820-mixed-citrus-caprese-salad (may not work)