Sunshine Citrus Salad

• 2 whole Ruby Red Grapefruit
• 1 whole Blood Orange
• 1 whole Tangerine
• 2 whole Navel Oranges
• 1/2 whole Shallot
• 4 leaves Fresh Mint
• 3 Tablespoons Olive Oil
• 1 Tablespoon Fresh Lime Juice
• 1 Tablespoon Champagne Vinegar
• 1 teaspoon Honey
• 1 teaspoon Kosher Salt, Divided

1. Take a grapefruit and hold it on its end, standing up, and remove the skin and pith by slicing strips from top to bottom. Lay it on its side and slice the grapefuit, laying in on a platter in a circular pattern. Repeat this process with the second grapefruit, and then the navel orange, tangerine and blood orange. Sprinkle 1/2 teaspoon of salt over the citrus. Chop shallot, sprinkle over the top of the platter and tear up or juilienne the mint and add that to the top of the fruit.
2. In a medium bowl, add the olive oil, vinegar, lime juice, honey and salt, whisk together. Spoon over the plated fruit and shallot.
3. This salad is lovely for a brunch or a light luncheon.
4. (Recipe adapted from Mark Bittman's Winter Citrus Salad.)

red grapefruit, orange, whole tangerine, oranges, shallot, olive oil, lime juice, vinegar, honey, kosher salt

Taken from tastykitchen.com/recipes/salads/sunshine-citrus-salad/ (may not work)