Citrus Salad With Prosecco

• 1 large pink or ruby grapefruit
• 1 large white grapefruit
• 4 blood oranges
• 4 navel oranges
• 2 Cara Cara oranges
• 2 Meyer lemons
• Sugar for sprinkling
• Blanched almonds, for garnish
• Prosecco

1. With a serrated knife, peel all the fruit, removing both skin and pith.
2. Slice all the fruit crosswise about 1/4 inch thick.
3. Arrange slices in shallow bowls, making sure each serving has all colors.
4. Add a few blanched almonds to garnish.
5. Sprinkle lightly with sugar.
6. At the table, pour about 2 tablespoons of prosecco over each bowl.

pink, white grapefruit, oranges, oranges, oranges, lemons, sugar, blanched almonds

Taken from cooking.nytimes.com/recipes/1016129 (may not work)