Prep: 15 minutes

Makes: 6 servings

5 seedless navel oranges, pith removed, cut into ¼” slices
1 grapefruit, seeds and pith removed, cut into ¼” slices and halved if large
1 large red onion, halved and very thinly sliced
2 tbsp. Blood Orange Olive Oil
2 tsp. Sicilian Lemon Balsamic
½ tsp. salt
8 – 10 black olives
8 fresh mint leaves, chopped into small pieces

In a large bowl, combine oranges, grapefruit and onion. Add olive oil, balsamic and mint. Toss to coat well.

Let sit a few minutes before serving. Garnish with black olives.