Ingredients

The following ingredients have 2 Servings
  • 1/3 cup honey
  • 2 cinnamon sticks
  • 5 whole cloves
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup olive oil
  • 1 golden beet (peeled and sliced thin)
  • 1 blood orange (peeled and sliced)
  • 1 Cara Cara orange (peeled and sliced)
  • 1 Naval orange (peeled and sliced)
  • 1 red grapefruit (peeled and sliced)
  • 1/3 cup thinly-sliced fennel (white part only)
  • 1 large avocado (peeled, pitted and sliced thin)
  • salt and black pepper
  • fresh dill

Instruction

  • In a small saucepan over low heat add the honey, cinnamon sticks and whole cloves. Warm for about 10 minutes or until the honey is infused. Remove from heat and discard the cinnamon sticks and cloves. Add the honey to a blender, along with the white wine vinegar, salt and black pepper. Blend on high until it just comes together. With the blender set on low, slowly drizzle in the olive oil until completely incorporated. If you need more olive oil for thinning, add a little more until you reach the consistency you desire (be careful not to add too much as your vinaigrette will taste like only olive oil). Set aside.
  • Assemble your salad by evenly arranging the golden beet slices, blood orange slices, Cara Cara orange slices, Naval orange slices and grapefruit slices. Add the fennel and avocado on top and sprinkle salt and pepper to your desired amount. Drizzle with the vinaigrette and top with fresh dill.
  • Eat immediately and enjoy!