Oranges are local, right?

A couple Sundays ago, my family got together to meet my cousin’s new baby, Stella Fay Penberthy.  She is precious – a 7 week old tiny thing with rosy cheeks and a sleepy disposition.

(I am sure her parents have better pictures, but isn’t she sweet?)

My Aunt Peggy is typically the host of our in-town family gatherings and I make it a point to call and ask what I can bring.  This time, she said, “Well, how about a fruit salad?  Maybe with some melons and grapes.”  My Aunty P is a wonderful cook and a fantastic hostess, so I wanted to comply, but, um… melons? Grapes? In the middle of February?  I just can’t break my locavore code that way.

But, I had been itching to break my locavore diet in a different way.

CITRUS!

Especially, since I saw a recipe for a citrus salad on Smitten Kitchen a few weeks ago. (I may have mentioned it, but I LOVE her site.)

Seriously, how gorgeous is this salad?  It is interesting, too, with citrus-marinated red onions (to take away the sharpness of the onion), a mustard dressing, feta cheese and mint.  I had to remake it again with the leftover citrus I bought.  Shucks.

Random note:  I found the slicing of oranges and grapefruits into these wheels near impossible without a super sharp knife.  What is that? You need a sharp knife? TRY THIS ONE! I first read about it in Cook’s Illustrated – they compare it to the spendy knives and it competes with the best of them. And it is under $30. You are welcome.

Recipe
Citrus Salad