Simple Citrus-Avocado Salad

Serves 6 to 8

Besides the amazing warm weather, what I miss most about Florida this time of year is being smack-dab in the middle of citrus country. Honeybell oranges quickly became my favorite variety, and if you ever have the chance to try one, I'm pretty sure you'll be hooked too. They are sweet enough to stand in as dessert, and conveniently their season happens to be right around the New Year when I've cut back on cookies and ice cream. Paired with tart red grapefruit, jewel-toned blood oranges, and avocado, Honeybells add just the right amount of sweetness to this salad. If you can't find Honeybells (or tangelos) where you are, substitute tangerines or navel oranges.

Ingredients

1 (2.25-oz) package chopped hazelnuts

2 ruby red grapefruits, peeled

2 Honeybell oranges, peeled

3 blood oranges, peeled

1 Tbsp. coarse-grain mustard

1 1/2 tsp. honey

1 1/2 tsp. white wine vinegar

3 Tbsp. extra-virgin olive oil

Salt and pepper to taste

2 avocados, pitted and sliced

8 cups mixed baby greens

Instructions

Place the hazelnuts in a small skillet over medium-low heat and cook, stirring frequently, 2 minutes or until toasted. Set aside.

Thinly slice the grapefruits, Honeybell oranges, and 2 1/2 blood oranges. Squeeze the juice from the remaining blood orange half into a medium bowl.

Whisk in the mustard, honey, and vinegar. Slowly add the olive oil in a steady stream and whisk until emulsified. Season with salt and pepper to taste.

Arrange the grapefruit, oranges, avocado, and greens on a serving platter. Drizzle with the vinaigrette, and sprinkle with the hazelnuts. Serve immediately.