An assortment of citrustotaling about 2 ½ to 3 pounds
I used:
3navel oranges
3cara cara oranges
2minneola oranges
3mandarin oranges
1blood orange
½fennel bulbvery thinly sliced
1avocadopeeled, pitted and sliced
½shallotpeeled and very thinly sliced
⅓cupextra virgin olive oil
2tablespoonschampagne vinegar
1tablespoonhoney
kosher salt and freshly cracked black pepper
¼cupmint leaves
Reserved fennel fronds
Instructions
Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.