Ingredients

• 2 small grapefruit
• 1 navel orange
• 2 small blood oranges
• 1 Tbsp. red onion, thinly sliced

Vinaigrette:

• 1 Tbsp. lime juice
• 1 tsp. Dijon mustard
• 1 tsp. maple syrup
• Pinch salt
• 3 Tbsp. olive oil

For garnish:

• Fresh cilantro, chopped
• Fresh ground pepper

Directions

Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels. Slice the citrus into rings.

In a medium bowl, stir together the lime juice, Dijon mustard, maple syrup, and a pinch of salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.

Arrange the citrus and onions on a platter or serving plates. Drizzle with vinaigrette. Top with cilantro and freshly ground pepper.

Yield

4 to 6 servings