Blood Orange and Grapefruit Salad With Cinnamon

Name: Blood Orange and Grapefruit Salad With Cinnamon
Yield: 4 servings
Ingredients: 1 2 large pink grapefruits; 1 2 blood oranges; 1 1/4 cup extra-virgin olive oil; 1 2 tablespoons raw apple cider vinegar; 1 1/2 teaspoon sea salt; 1 1/4 cup chopped fresh sage; 1 Freshly ground black pepper; 1 1/2 teaspoon ground cinnamon; 1 for dusting

From the kitchen of Carly

Bright citrus rounds layered on a platter, each slice glistening with sage-infused olive oil and apple cider vinegar. The warm spice of cinnamon dust plays against tart grapefruit and sweet blood orange. A simple, striking salad that tastes like winter distilled.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large pink grapefruits
12 blood oranges
11/4 cup extra-virgin olive oil
12 tablespoons raw apple cider vinegar
11/2 teaspoon sea salt
11/4 cup chopped fresh sage
1Freshly ground black pepper
11/2 teaspoon ground cinnamon
1for dusting

Instructions

Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off, you’ll want to be delicate with this entire process so as not to damage the round shape.
In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.