Citrus Salad with Champagne White Wine Vinaigrette

December 30, 2024

This is one of those recipes that proves simple can be stunning.

Just slices of citrus — blood oranges, navel oranges, grapefruit — layered on a platter like little jewels. Add a sprinkle of pomegranate seeds and fresh mint, and suddenly it feels like something you’d see at a beautiful brunch table.

But the real magic is in the drizzle.

Instead of traditional extra virgin olive oil, I love using our Lemon Olive Oil here. It adds a soft citrus brightness that gently enhances the fruit without overpowering it. Paired with Champagne White Wine Vinegar, it creates a light vinaigrette that feels clean and fresh.

A tiny touch of raw honey if you like things a bit sweeter. A pinch of sea salt to bring everything into balance. And maybe a few cracks of black pepper for contrast.

It’s refreshing. It’s elegant. It works as a starter, a side dish, or even a light dessert.

And it reminds me that sometimes the most beautiful dishes are the simplest ones.

Citrus Salad with Champagne White Wine Vinaigrette

A vibrant citrus salad featuring blood oranges, navel oranges, grapefruit, and pomegranate seeds, finished with Lemon Olive Oil and Champagne White Wine Vinegar for a bright and refreshing vinaigrette.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Servings: Serves 4-6
Category: Salads

Ingredients

2 blood oranges, peeled and sliced
2 navel oranges, peeled and sliced
1 grapefruit, peeled and sliced
¼ cup pomegranate seeds
Fresh mint leaves, chopped
2 Tbsp Lemon Olive Oil
1 Tbsp Champagne White Wine Vinegar
1 tsp Franklin Raw Honey (optional)
Pinch of sea salt
Freshly ground black pepper (optional)
Add thinly sliced fennel for a subtle crunch.
Sprinkle with toasted pistachios for texture.
Top with fresh burrata for a heartier version.

Directions

Peel and slice the blood oranges, navel oranges, and grapefruit into thin rounds. Remove any seeds and arrange the slices on a serving platter.
Sprinkle pomegranate seeds evenly over the citrus slices.
Garnish with freshly chopped mint leaves.
In a small bowl, whisk together Lemon Olive Oil, Champagne White Wine Vinegar, honey (if using), and a pinch of sea salt until well combined.
Pour the vinaigrette evenly over the citrus salad.
Finish with a few cracks of black pepper if desired. Serve immediately.