Citrus Salad with Saffron Dressing

• 2 tablespoons extra-virgin olive oil
• Pinch of saffron threads
• 1/2 cup fresh orange juice
• 6 pink grapefruits
• 6 navel oranges
• 3 clementines, peeled
• 2 teaspoons finely grated lemon zest

1. In a small saucepan, heat the olive oil.
2. Transfer to a small bowl and crumble in the saffron.
3. Let stand for 10 minutes.
4. Add the orange juice to the saucepan and boil over moderately high heat until reduced to 1/4 cup, about 7 minutes.
5. Add the juice to the saffron oil and let cool.
6. Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines.
7. Finely chop the clementine and add to the saffron oil, along with the lemon zest.
8. Working over a large, shallow bowl with the oranges and grapefruits, cut in between the membranes to release the sections.
9. Pour the saffron dressing over the sections and stir gently.
10. Serve.

extravirgin olive oil, threads, orange juice, pink grapefruits, oranges, clementines, lemon zest

Taken from www.foodandwine.com/recipes/citrus-salad-saffron-dressing (may not work)