Marcus Nilsson
InStyle Staff
Dec 29, 2014 @ 4:30 pm

Known for the modernized seafood she serves at Navy in New York, Camille Becerra gives her tart citrus salad a subtle floral flair with a dash of rosewater. The citrus fruit, so perfectly in season during winter, should be dressed only at the last minute.

Read on for Becerra's recipe!

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Serves: 4-6Total Time: 30 minutesMake Ahead: Slice citrus fruits and refrigerate; toast almond slices.

Ingredients

3 grapefruits3 oranges3 clementines or mandarin oranges, peeled and sectioned3 tbsp agave nectar1/4 tsp pure rosewater1/4 cup sliced, toasted almondsFresh mint, optional

Directions

1. Using a sharp knife, peel grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the grapefruit and orange membranes to release the sections. Arrange all of the fruit on a serving plate.

2. In a bowl, whisk together agave and rosewater; drizzle over fruit. Scatter almonds and mint, if desired, on top and serve.

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