INGREDIENTS
1
Assortment of citrus
1
Avocado, pitted and sliced
1
Blood orange
3
Cara cara oranges
1/2
Fennel, bulb
3
Mandarin oranges
1/4 cup
Mint, leaves
3
Navel oranges
1
Reserved fennel fronds
1/2
Shallot
1 tbsp
Honey
1
Kosher salt and freshly cracked black pepper
2 tbsp
Champagne vinegar
1/3 cup
Olive oil, extra virgin
2
Minneola oranges