Ingredients
Units
Scale
For the Salad
- 3-4 cups honeydew melon balls (about 1 medium honeydew, scooped with a melon baller)
- 2 small navel oranges
- 2 small cara cara oranges
- 2 small blood oranges
- 1 medium grapefruit
- 8 ounces mozzarella balls, drained
- 3-4 sprigs fresh mint
For the Vinaigrette
- 2 tablespoons champagne vinegar*
- 1/4 cup extra virgin Persian Lime olive oil*
- Pinch of salt
Instructions
- Make the vinaigrette: In a small bowl, whisk together vinegar, olive oil and salt. Set aside.
- Slice peels and pith (white layer) off of all the citrus and thinly slice.
- Remove mint leaves from stems and chiffonade .
- Arrange citrus, melon, and mozzarella balls on a platter as desired. Drizzle with vinaigrette. Top with mint and fresh ground black pepper.
Notes
*If you cannot find champagne vinegar, white wine vinegar is a great substitute and is found at most grocery stores.
*If using regular extra virgin olive oil, add 1-2 drops of lime juice to create a similar flavor.
- Prep Time: 10 mins