Citrus Herb Salad

1. 1

   Peel and segment pummelo.

2. 2

   Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.

3. 3

   Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.

4. 4

   In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.

5. 5

   Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.