Ingredients:
1 large grapefruit
2 lemons
2 tangerines
Julienne zest of one orange
1 bitter orange
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
3 tablespoon walnut
2 tablespoons fresh basil
4 cups mixed lettuces
2 tablespoon plum vinegar
Preparation:
Blanch the orange zest in a small saucepan of boiling water for 2 minutes. Drain them and put aside. Peel, seed, and section each citrus fruit in a large bowl cutting off the membrane, collecting the juices as you work. You should have about 1/2 cup citrus juice. Put the fruit aside. For the dressing, combine the vinegar, honey, and pepper into the citrus juice. Stir in the basil. If the fruit is very sour, add a little more honey to the dressing. To serve, spread the greens on 4 chilled plates. Arrange the citrus sections on the greens, drizzle with the dressing, and garnish with orange zest and walnut.