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New England Winter Citrus Salad

Created by ForeverMama on February 13, 2021

FOR VINAIGRETTE
1 shallot, minced
1/2 cup lemon juice
1 sprig thyme (picked)
1 teaspoon Dijon mustard
1/4 teaspoon water (orange blossom water)
3/4 cup olive oil
3/4 cup oil (canola)
Salt, pinch
FOR SALAD
9 ounces oranges (mandarin oranges, or clementine oranges to equal 3 oranges, fresh, not canned)

10 to 12 ounces oranges (Cara Cara oranges to equal 2 oranges)
10 to 12 ounces oranges (blood oranges to equal 2 oranges)
9 ounces grapefruit (1 grapefruit)
9 ounces pomelo (1 pomelo)
402 grams avocado (two avocado)
1/4 cup crumbled feta cheese
1/4 cup pitted olives (chopped, Castelvetrano olives are preferred here and known to be the world's best tasting olives, but if you can't find them, substitute with olives of choice. Castelvetrano are not as salty and nothing like the pimento stuffed kind)
1/4 cup pistachio nuts (toasted and lightly crushed)
Salt, to taste
1/4 to 1/3 cup pomegranate arils
4 tablespoons peppermint (fresh, chopped into large pieces, optional)

For the Vinaigrette
Step 1: In a bowl, soak the shallot in the lemon juice with a pinch of salt to soften, about 10 minutes. Stir in the Dijon, thyme and orange blossom water, then slowly whisk in the oil. Set aside.
For the Salad:
Step 2: Peel all the citrus (except the mandarins) with a knife, trying to keep as much flesh as possible while removing all of the pith. Then cut the grapefruit and pomelo into segments, and the Cara Cara and blood oranges into rounds. For the mandarin, peel the skin off with your fingers and separate into segments, leaving the membranes intact.
Step 3: Peel and dice the avocados (if prepping ahead of time, dress with a little of the vinaigrette so it doesn’t oxidize.)
To Assemble
Step 4: Place the citrus flat on a platter, letting each color be visible, and season lightly with salt. Scatter the avocado on top, and then the feta, olives and pistachios. Drizzle with the vinaigrette, scatter with pomegranate arils, mint, and serve.