A Dish Created Especially for Kristin

We have been proud to partner with Chef Joanne Weir of PBS’s Plates & Places and welcomed her for her third river cruise aboard AmaMagna on the Danube River to film for several episodes of the show’s third season, which launched January 2020. Inspired by Kristin’s vibrant energy and healthy lifestyle, Joanne created a special fruit-forward salad, which she prepared live during our Sip & Sail virtual cocktail hour event on March 8, 2021. This beautiful, quick-to-prepare salad makes a wonderful addition to your spring brunch spread and is filled with fresh citrus that will give you a natural energy boost.

Ingredients

1 yellow grapefruit
2 Cara Cara or navel oranges
2 blood oranges
3 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon white balsamic vinegar
2 teaspoons honey
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced and seeds removed
2 tablespoons chopped fresh mint
Edible flowers as a garnish
Mint sprigs as a garnish

Preparation

Zest 2 teaspoons orange rind and reserve in a small bowl.

In the meantime, using a sharp knife, cut the tops and bottoms off the grapefruit and oranges to reveal the colored flesh. Place one of the cut side down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the grapefruit, orange and blood oranges into 1/4-inch slices, removing the seeds. Place the citrus on a serving platter alternating the colors.

In a small bowl, whisk together the orange zest, olive oil, orange juice, white balsamic vinegar and honey. Season with salt and pepper. Drizzle the dressing onto the citrus. Top with the kumquats and sprinkle the mint onto the top. Garnish with edible flowers and mint sprigs.