SERVES: 6

Ingredients

• ½ cup honey
• ½ cup water
• 3 cardamom pods, broken open
• ½ teaspoon coriander seeds
• 1 bay leaf
• 1 teaspoon black peppercorns (pink peppercorns can be used, too)
• ¼ teaspoon dried crushed red pepper
• 3 medium-size navel oranges
• 3 mandarin oranges
• 2 Ruby Red grapefruit
• 2 limes (if you don’t like limes, add more mandarins)
• Drizzle of olive oil
• 5 mint leaves or 3 basil leaves, cut into thin strips
• Sea salt to taste

Directions

1. In a small pot, bring honey, water, cardamom pods, coriander seeds, bay leaf, black peppercorns and crushed red pepper to a boil over medium-high heat.  Boil for 1 minute, stirring often. Remove from heat, and let stand 30 minutes or until cool.

2. Meanwhile, peel the citrus and make sure not to leave any of the bitter white pith. Slice horizontally into thin rounds (about ⅛ inch). Arrange the citrus slices (alternating citrus colors will liven up the design) on individual plates or on a serving platter. 

3. Pour the spiced honey through a fine wire-mesh strainer, discarding solids. Drizzle citrus with the spiced honey until you have the desired amount (the leftover spiced honey can be used in tea, or as a topping for oatmeal or pancakes). Drizzle with olive oil. Garnish the salad with mint or basil and a little sea salt to taste.