By Dane Feldman
Photo by Dane Feldman.
Welcome to another edition of Sunday Brunch here on Dish + Drink. This week, I’m taking advantage of the abundance of blood oranges in season right now along with some other winter citrus fruits. This recipe works as either a fruit salad to serve alongside French toast or pancakes, but it can also work as a salad on its own when served with greens, walnuts, and some cheese.
What you’ll need:
1 ruby red grapefruit, sliced and sectioned
1 pink grapefruit, sliced and sectioned
2 clementines, sliced and sectioned
1/2 mango, cubed
Juice of 1 blood orange
1/4 cup olive oil
1/4 cup white balsamic vinegar
1/2 tsp basil, dried
Combine the blood orange juice, olive oil, balsamic vinegar, and basil in a measuring glass. Stir to combine.
Then, place the grapefruits, clementines, and mango in a large bowl. Pour over the salad dressing and mix together. Refrigerate for at least one hour to let the fruit marinade.
Serve as is in a serving bowl or atop arugula with goat cheese.