Pomegranate Citrus Salad

When good ingredients are on hand, sometimes simplicity is best. This composed salad is one of my go-to brunch dishes. The bracing citrus slices are sweetened and enhanced by the honey and orange liqueur "dressing" while the fresh mint not only contributes contrasting color but a freshness as well. The pretty pomegranate seeds are tart, juicy and a little crunchy.

A very sharp knife is essential here otherwise the citrus slices will get mangled. It comes together in no time and can even be made ahead a few hours and refrigerated. Pour the honey mixture over the dish right before serving it.

For 4 servings:

Cut each end off the oranges and grapefruit and then cut the peel and pith off the sides so only the fruit remains. Slice the citrus into 1/4-inch slices. Arrange the slices on a serving platter. Scatter the pomegranate seeds over the citrus.

In a small bowl, stir together the honey and Cointreau. Drizzle it over the fruit. Sprinkle the mint over the top and serve.