Ingredients
Scale
- 2 blood oranges, sliced
- 1 clementine, sliced
- 4 kumquats, halved
- 1/2 ripe avocado, sliced
- Small bowl of brandy for dipping
- Spray bottle of grapeseed oil
- A pinch of cardamom, white pepper and sea salt
Instructions
- Slice both the blood oranges and clementines removing rind.
- Slice fennel to about 1/8th inch cross wise of the bulb. Halve kumquats lengthwise.
- Dip each piece of citrus into a small bowl containing brandy.
- Layer on individual plates with fennel being the first layer.
- Then the larger citrus coming next, should be the blood oranges, etc.
- Top with you kumquat slices then avocado slices.
- Spray the salad with grapeseed or other light oil.
- Prep Time: 20 mins