Winter Citrus Salad

Ah, supreming. It's so picky-picky but still worth it. Okay, so this salad takes a little bit of patience at the start, but after dealing with the oranges, the rest of it comes together in a flash. The payoff is how pretty it looks on the plate as well as how a few simple ingredients taste so killer together. So, there's that, but really, we made a salad mainly out of citrus say goodbye, winter, and garnished it with mint to say hello, spring! We're seriously done with the cold and dreariness, and we pine for the long, hot, lazy days of summer. A last winter salad is nice and all, but let's look ahead and bring that spring.

Winter Citrus Salad

6 citrus fruits (such as blood oranges, grapefruit, cara cara oranges, navel oranges)

1/8 cup macadamia nuts (toasted, chopped)

5 to 8 large mint leaves (minced)

Maldon sea salt flakes and cracked black pepper (to taste)

2 teaspoons good-quality olive oil

Supreme the citrus and set the pieces out in circles on the plate. Sprinkle with the nuts, mint, salt, and pepper. Drizzle the olive oil on top. (Serves 2.)