Citrus salad with pomegranate and pink peppercorns
4 large, seedless variety such as Valencia, Cara Cara or blood oranges
3 large, pink variety
5½ Tbsp, (optional)
Shelled pistachio nuts
¼ cup(s), unsalted variety
2 tsp, pink variety
- With a sharp knife, cut skin from oranges and grapefruit, removing outer peel and white pith; cut citrus crosswise into 1/4-inch slices (or cut into squares). Divide fruit among 6 shallow serving bowls.
- Pour a scant Tbsp Prosecco (if using) over each bowl; evenly divide pomegranate seeds, pistachios, and sugar over top. Crush pink peppercorns with your fingers; sprinkle on top.
- Serving size: 1 citrus bowl