The basic ingredients for this cheerful salad are easy to find, but lend themselves to an upgrade. Perfect citrus fruit is plentiful and affordable during winter, so mix in some of the more exotic specimens you've been tempted to try.
Any good honey will do, but if you have a something special, perhaps a local honey from the farmers' market, this is a worthy use. Bitters are the darling of the cocktail circuit these days, so you might already have a bottle or two on your bar.
Citrus Salad with Honey & Bitters Dressing
serves 6 to 8
2 teaspoons very finely grated fresh orange, Meyer lemon, or Buddha's hand zest 1/2 cup fresh citrus juice 1/4 cup light, floral honey 1/4 cup Grand Marnier 1 to 3 teaspoons fruity bitters 6 cups fresh citrus fruit pieces, such as oranges, grapefruit, tangerines, clementines, satsumas, kumquats, pomelos, and/or tangelos
Whisk together the zest, juice, honey, Grand Marnier, and bitters in a large bowl. Taste the dressing and make sure it is balanced. The bitters should be perceptible yet mysterious. Some are more potent than others, so start with a little and work up.
Add the fruit and toss gently to coat. Cover and refrigerate at least 30 minutes and up to 12 hours. Let sit at room temperature for 15 minutes and stir gently before serving.