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Citrus Salads, Part 2 – Citrus Salad with Basil Yogurt

Okay – I know I said I would publish two citrus salads in January and I only issued one.  Well, I actually did develop the second one I just didn’t get around to posting it.  This recipe was inspired by a dish that Diane MacPherson serves at the Foster Harris House in Washington VA.

Citrus Salad with Basil Yogurt
Serves 4

1 pink or red grapefruit
2 navel oranges
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup orange juice
1 cup non-fat Greek yogurt
1/4 cup basil leaves, packed
2 tablespoons honey
1 tablespoon minced crystallized ginger

Peel grapefruit and oranges, remove as much of the pith as possible.  Break the fruit into sections.  Slice each section into bite size pieces.  Transfer fruit and any juices to a large bowl.  Slightly warm the honey in a small bowl in the microwave so that it is pourable (in my microwave this takes about 10 seconds).  Stir cinnamon, ginger and orange juice into the honey.  Pour over the fruit.  Cover and refrigerate for at least 1 hour.

While the fruit salad is chilling, add the yogurt, basil leaves and honey to a small processor or blender.  Puree the mixture until the basil is reduced to small pieces.  Cover and chill.

Spoon the fruit into glasses or bowls and top with yogurt.  Sprinkle crystallized on top and serve.  Garnish with a sprig of basil if desired.

Hope you enjoy!

Your Innkeepers,
Dan and Kathryn Bundy
Foxfield Inn | A Charlottesville, VA Bed & Breakfast

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