2 large pink grapefruits
2 blood oranges
¼ cup extra virgin olive oil
2 Tbsp. raw apple cider vinegar
½ teaspoon of sea salt
¼ cup chopped fresh sage
Freshly ground black pepper
½ teaspoon ground cinnamon, for dusting
- Keep the peel on the fruit to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruit and oranges into thin rounds. Remove the peel from the perimeter of all the rounds.
- In a small, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
- Arrange the fruit rounds on a large platter, alternating colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving.
- Serve immediately or store in an airtight glass container in the refrigerator for 1 day.
Inspired by www.epicurious.com/recipes/food/views/blood-orange-and-grapefruit-salad-with-cinnamon