Citrus salad with rosemary honey

Ingredients

For 1 serving

• Orange1
• Grapefruit100 g
• Clementine1
• Honey6 g
• Rosemary1 g

In season: December – March

Method

1. Peel the orange, grapefruit and clementine with a knife: slice off the ends, cut away the peel and white pith, then cut out the segments by running the blade between the membranes.
2. Put the honey in a small pan with a washed sprig of rosemary and warm over low heat for 1 minute, until runny and smelling of rosemary; remove the sprig and let it cool slightly.
3. Arrange the segments in a bowl, alternating the colours, and drizzle with the flavoured honey.