INGREDIENTS
50g honey
50ml Chardonnay vinegar
2 tbsp fish sauce
600g mixed citrus, such as pomelos, Meyer lemons, blood oranges, cumquats, tangerines, grapefruit, limes,
lemons or oranges
1 handful of green Sicilian olives, pitted and halved
1 handful of pistachios, shelled androughly chopped
100ml extra virgin olive oil
Flaky salt
1 handful of Thai basil leaves
METHOD
1. Put the honey in a small saucepan and place over low heat. Bring to the boil and cook, swirling occasionally, until the honey is caramelised and quite dark, but not burnt (the smell will give you some clues - it should smell sweet and like caramel, but not bitter).
Once it's in the right zone, quickly arrest the cooking by adding the Chardonnay vinegar and fish sauce (be careful, it'll spit). Leave to cool, adding a splash of water to loosen if it seizes up.
2. Peel all of the citrus very carefully with a sharp knife, leaving no pith on the flesh, then cut between the membranes to segment all the flesh, letting each segment fall into a bowl and then squeezing in the juice from the membranes.
3. Arrange the citrus segments in a serving dish, mixing up the colours and leaving most of the juice behind. Scatter the olives and pistachios over the top and dress with the burnt honey vinegar.
4. Dress generously with the olive oil, season well with flaky salt and freshly cracked pepper and finish with Thai basil.
WINE MATCH
The zesty flavours of this salad would pair beautifully with a crisp Pinot Grigio or Sauvignon Blanc.