Citrus Napoleon with Honey and Blue Cheese

Here is a sweet little bit of inspiration. The Wife told me that she wanted a citrus salad because we had all manner of good citrus lying around the house: oroblanco, grapefruit from Wendy's Florida trip, and cara cara oranges. I removed the skin and sliced the fruit into thick rounds. She stacked the fruit by color on little plates as I watched. Brilliant, I thought. I had no idea what she was getting at when we started this salad. I was thinking oranges on lettuce, but this is much cooler. So I diced up the leftover bits of fruit for the top as we discussed what else should go on our citrus napoleon. We whipped up a quick dressing using equal parts saw palmetto honey and olive oil and then crumbled some very mild blue cheese over the beautiful little creations. To finish we sprinkled a few scallions around the plate which added a little crunch and made for a wonderful presentation. Collaborating in the kitchen is always fun; this was the perfect side salad for the Tuscan white bean manicotti we had last night.