| 2 | unit | blood orange |
| 3 | tbsp | extra-virgin olive oil |
| 1 | unit | grapefruit |
| 0.5 | tsp | honey |
| 1 | unit | lime |
| 1 | unit | oranges |
| 1 | unit | Shallots |
| 1 | tbsp | sherry vinegar |
| 0.25 | tsp | tarragon |
Tangerines may be substituted for blood oranges.
1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Adapted from NY Times - The Minimalist