Blood Orange and Grapefruit Salad with Cinnamon

Ingredients

2 large pink grapefruits

2 blood oranges

¼ cup extra virgin olive oil

2 Tbsp. raw apple cider vinegar

½ teaspoon of sea salt

¼ cup chopped fresh sage

Freshly ground black pepper

½ teaspoon ground cinnamon, for dusting

Instructions

1. Keep the peel on the fruit to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruit and oranges into thin rounds. Remove the peel from the perimeter of all the rounds.
2. In a small, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
3. Arrange the fruit rounds on a large platter, alternating colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving.
4. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.

Serves 4

Inspired by www.epicurious.com/recipes/food/views/blood-orange-and-grapefruit-salad-with-cinnamon