Citrus Salad With Tarragon

salad citrus breakfast brunch vegetarian quick & easy orange winter healthy vegan tangerine tarragon bon appétit fat free pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Paula Disbrowe

Makes 8 servings

Source

Ingredients

1/4 cup sugar

1/4 cup (packed) fresh tarragon leaves, plus more for serving

4 blood oranges

4 clementines

2 navel oranges

2 tangerines

Method

Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.

Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.

Syrup can be made 1 day ahead. Cover and chill.