I want to capture and hold these dreamy days of December. The decorating and gift buying, planning and making—the last few smudges on the pages of this year. To soak it up, I’ve taken the time to do some DIY decorating and gifting, and to bake several batches of cookies with my almost two-year-old. While the cookie recipe will come later, she was very much involved in making this salad as well. She loved munching on bites of clementines as I prepared the salad and her small hands made it into a few of these photos as she was quite the ready assistant always trying to “help.” I hope we will find ourselves together in the kitchen at Christmas for the rest of my life. And that she will always find joy in cooking, creating, and feeding those around her with food prepared with love.
This salad is as simple as they come while also being beautiful and elegant at the same time. It would be perfect for a Christmas or New Year’s Day brunch. The grapefruit adds a bitter note to the dish, so if you do not like grapefruit then feel free to skip it.
- A mix of citrus fruit such as clementines, cara cara navel oranges, blood oranges, satsuma mandarins, navel oranges white grapefruit and/or pink grapefruit
- 2 Tbsp. honey or maple syrup
- 1 Tbsp. rice vinegar
- 1 Tbsp. canola oil
- Pinch of cayenne pepper (optional)
- ¼ cup toasted pecans
- Serve over salad greens (optional)
- To peel the citrus fruit, cut a slice off of the top and bottom. Stand the fruit on a cut end, then peel off the sides of the fruit by cutting from top to bottom. Once all the peel and white pith is removed, slice ¼-inch thick.
- Arrange the slices on a serving plate or on top of salad greens. In a mug combine the honey, vinegar, oil, and cayenne pepper. Heat in the microwave for 10 seconds to melt the honey then stir it well and pour over the fruit. Sprinkle with the toasted pecans just before serving.