Serves 4

Ingredients:

2 cara cara oranges (or blood oranges), peeled and segmented
2 mandarins, peeled and segmented
20g diced shallot, approximately ½ a small shallot
1 tablespoon chardonnay vinegar
2 tablespoons extra virgin olive oil
Flaky sea salt
1 tablespoon chopped chives

Method:

Segment the citrus over a small bowl to be able to collect any dripping juice and squeeze the remaining ‘carcass’ of its juice before discarding it. (I find this easiest to do with a small sharp pairing knife. Slice a thin piece off the stem end so the orange sits on your board and won’t roll around, then from the other end, angle your knife so you are just cutting away the white pith instead of cutting into the flesh of the fruit. Change the angle so that you are following the round shape of the orange. When fully peeled, hold the orange in your non-dominant hand and your knife in your dominant hand and carefully cut in between the white segment lines you see running longitudinally. The segments become thinner at the center of the orange so cut slightly at an inward angle on either side, within the white lines, and the segment should just fall out naturally.)

Arrange your citrus on a platter. Add the shallots and vinegar to the reserved citrus juice with a pinch of salt and then stir in the olive oil. Pour this over the citrus and garnish with a sprinkling of chopped chives.