Citrus Fennel and Avocado Salad
An assortment of citrus, totaling about 2½ to 3 pounds
I used:
3 navel oranges
3 cara cara oranges
2 minneola oranges
3 mandarin oranges
1 blood orange
½ fennel bulb, very thinly sliced
1 avocado, peeled, pitted and sliced
½ shallot, peeled and very thinly sliced
⅓ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
kosher salt and freshly cracked black pepper
¼ cup mint leaves
Reserved fennel fronds
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