Citrus Medley Recipe

Prepare workspace

Line a cutting board with a folded kitchen towel to prevent slipping. Have a sharp chef's knife, a paring knife, and a small bowl for catching juices ready.

Peel and segment the oranges, blood orange, grapefruit, and mandarins using the supremé (membrane-free) method: trim both ends of each fruit, slice away the rind and pith following the curve, then hold the peeled fruit over the bowl and cut along either side of each membrane to release individual segments. Reserve any juice and membranes in the small bowl.

If any segments are large, cut them in half to create bite-sized pieces. Place the segments in a large mixing bowl. Add the halved grapes to the bowl.

Gently fold in the julienned mint leaves to the citrus and grape mixture, taking care not to bruise the fruit.

Combine the reserved citrus juices (from segmenting) with the fresh lemon and lime juices in a small mixing bowl or jar. Whisk to combine.

Add the honey and whisk until dissolved. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify the dressing.

Season with fine sea salt and freshly ground black pepper. Taste and adjust sweetness or acidity as desired — add up to 1 additional teaspoon honey or 1/2 teaspoon lemon juice if needed.

If you prefer a smoother dressing, strain it through a fine mesh sieve to remove any pulp and membrane bits; otherwise leave as-is for texture.

Let the dressing rest for 2 minutes so the flavors meld before assembling.

Pour about half of the dressing over the citrus and grape mixture and gently toss with a silicone spatula until evenly coated. Taste and add more dressing if needed; the salad should be bright but not soggy.

Transfer the dressed citrus medley to a serving bowl or individual plates, arranging some segments on top for visual appeal.

Sprinkle the toasted sliced almonds over the salad for crunch. Scatter microgreens or additional mint sprigs on top.

Finish with a light dusting of coarse finishing salt if using, and grind a little extra black pepper to taste.

Serve immediately at room temperature or chilled for up to 30 minutes. Leftovers can be kept refrigerated in an airtight container for up to 1 day but are best fresh.