3 naval oranges
2 ruby grapefruits
1 Tablespoon minced shallot
¼ cup chopped roasted salted peanuts
½ teaspoon ground sumac
Flaky sea salt or kosher salt
Cracked black pepper
- Peel and segment oranges and grapefruit; transfer segments to a large plate. Squeeze juice from leftover citrus membranes into a small bowl.
- Add shallot to citrus juice and stir; set aside.
- Sprinkle peanuts, sumac, and ½ teaspoon flaky sea salt (or ¼ teaspoon kosher salt) over citrus segments. Season with 8–10 turns of black pepper. Spoon marinated shallots and a few spoonfuls of juice over citrus segments. Generously spray salad with Pompeian Organic Robust Extra Virgin Olive Oil Spray.
Feel free to use any combination of citrus you enjoy.