To serve, scoop into a bowl or jar and garnish
with citrus segments, dried fruit and chopped hazelnuts.
There is literally nothing in the world that's better than combining different types
of citrus segments in a bowl, tossing with a pinch of salt, eating the fruit, and drinking the juice that's left over.
It's mostly the classic key lime pie (less the key limes) from the back of the sweetened condensed milk can, with the addition of a non store - bought graham crust and a heap of torched,
bittersweet citrus segments.
Shredded Winter Salad: Add some
winter citrus segments, to a bowl of shredded baby romaine, endives and radicchio, and toss with the ginger carrot dressing and lots of toasted sesame seeds.
Drizzle the dressing over sliced fresh peaches, blueberries, sweet or tart apple slices, and
whole citrus segments; and serve in a separate side dish alongside your favourite greens.
Cut
the citrus segments thinly crosswise and mix together in a small bowl.
In a medium bowl, combine
the citrus segments, jalapeno, cilantro, and red onion.
It includes a half bottle of Veuve Clicquot Champagne accompanied by an amuse - bouche of Smoked Salmon Roulade with artichoke mousse and dill sauce; and an appetizer choice of Tiger Shrimp Salad featuring grilled shrimps marinated in ginger and served with grilled sucrine lettuce,
citrus segments and vinaigrette; or Hudson Valley Foie Gras flavored with cognac and ginger chutney served with toasted country bread.
Add beets and
citrus segments to same bowl.
Immediately gently toss the avocado with the lime juice, shrimp and
citrus segments.
Top with half of the Jicama,
Citrus Segments, and Tomatoes.
To the bowl with the fennel and
citrus segments, add 1/4 cup of fennel fronds, the olive oil and lemon juice, then toss to coat.
Chop
the citrus segments into about 1/4 inch pieces.
Then cut between the membranes to remove
the citrus segments.