Ombre Citrus Salad with Vanilla Syrup

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serves six to eight

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This is a very pretty salad and a nice twist on the standard fruit salad. Would be a great

accompaniment to a brunch buffet.

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The syrup can be made a few days ahead and would probably be tasty in a cocktail, too!

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Choose whatever citrus is in season, the more varied in color the better.

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2 blood oranges, peeled and sliced in rounds

2 grapefruits, peeled and sliced in rounds

2 cara cara oranges, peeled and sliced in rounds

2 navel oranges, peeled and sliced in rounds

2 tangerines, peeled and sliced in rounds

1/4 cup toasted pistachios

1/4 cup toasted coconut

Vanilla-orange syrup*

Arrange citrus on a flat platter in order of dark to light color. Drizzle with syrup and sprinkle

pistachios and coconut on top.

Vanilla Orange Syrup

1 cup freshly squeezed orange juice

1 tablespoon honey

1 vanilla bean, scraped and seeded

1 slice ginger

pinch of coarse salt

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Combine all ingredients is small saucepan and simmer for approximately 15-20 minutes. Let

cool. Store in airtight container in refrigerator for up to 5 days.