Citrus Salad
Serves 1-2
1 blood orange
1 tangelo
About 1/8 small red onion
1/2 teaspoons red wine vinegar
1/2 tablespoons best quality olive oil
Chili powder to taste
Course sea salt
Cut the peel and pith from the orange and tangelo. Cut the blood orange and tangelo into thin (about 1/8-inch) slices. Thinly slice the red onion. Arrange the citrus in overlapping slices on a plate. Add sliced onion. Splash with the vinegar and olive oil. Sprinkle with chili powder. Season salad with course sea salt.
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