Making the Most of Winter Citrus

I joined the lovely ladies of News Channel 8's Let's Talk Live to chat about all the gorgeous winter citrus that's hitting peak season right now, from meyer lemons to kumquats and blood oranges. 

Give it a watch as I demo blood orange mimosas and a fresh and crunchy fennel kumquat salad (recipe below). At home, I've been blending up carrot, orange and ginger juices with my juicer most mornings for a perfect morning pick-me-up. How are you using winter's citrus fruits?

Fennel Kumquat Salad

serves 4

2 fennel bulbs, core removed and thinly sliced (also use some of the green fronds)
1 1/2 cups of kumquats, sliced with the rind left on and seeds removed
1/2 cup extra virgin olive oil
2 tablespoons white wine or rice vinegar
1 tablespoon Dijon mustard
salt and pepper to taste

In a jar or small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil to combine. 

In a medium bowl, toss the fennel, fennel fronds, sliced kumquats and enough vinaigrette to coat everything. Serve and enjoy!