on the menu: citrus salad

I've been on a citrus kick! Lately I've been craving it for breakfast, lunch and dinner. This is an easy and delicious salad has been my favorite go-to for citrus.

Hope all of you enjoy it as much as I do.

Bon appétit friends!

Sunshine Citrus Salad

Ingredients:
- a lovely combination of citrus fruits: navel oranges, blood oranges, tangerines, grapefruit, meyer lemons, and clementines.

- Ginger-Bay-Lime Syrup (recipe to below)

- freshly ground black pepper

- nuts or seeds for garnish

Directions:
1. Prepare syrup.

2. While the syrup is cooling down, slice up the citrus fruits – slice off the rind on the top and bottom, then slice down the sides.

3. Arrange sliced fruit on a platter, pour cooled syrup over top. Add freshly cracked black pepper and garnish with nuts or seeds.

Ginger-Bay-Lime Syrup
Ingredients:

¼ cup maple syrup

¼ cup water

a few slices fresh ginger

3 kaffir lime leaves

1 bay leaf

Directions:
Put all ingredients in a saucepan. Bring to a boil and let simmer for 1-2 minutes. Remove from heat and let syrup steep and cool down. Store leftovers in a glass container in the fridge for up to seven days. Makes about 4 servings.

Recipe and photo from My New Roots