Citrus Salad With Lemongrass, Toasted Almonds and Mint

Recipe by Mark Rosenstein of The Market Place Restaurant in Ashville, NC.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  clementines
• 4  tangerines
• 4  blood oranges
• 2  pink grapefruit
• 1  lime
• 6  kumquats
• 1  lemon, juice of
• 1⁄4 cup lemongrass, chopped (1 stalk)
• 2  medium  kefir fresh lime leaves
• 4  tablespoons  almonds, sliced and toasted
• 1  tablespoon of fresh mint

Directions

1. Peel citrus, remove white pith and section the fruit, catching the juice and squeezing out the juice from the membranes.
2. Pick out all the seeds. Set aside 3/4 cup of the juice for the "dressing."
3. Thinly slice the kumquats and pick out the seeds. Add to the citrus sections.
4. Refrigerate the citrus.
5. In a stainless saucepan, combine lemon juice, reserved citrus juice, lemongrass and kefir lime leaves.
6. Bring to a boil, immediately remove from heat, set aside, allow to infuse for 30 minutes, strain. Refrigerate.
7. To serve: Divide the sections among four serving dishes, spoon over 2 tablespoons of dressing, garnish with toasted almonds and fine chiffonade of mint.