Citrus is so abundant in the winter that I often serve oranges and grapefruit as part of a salad. This is an adaptation of Mark Bittman’s Citrus Salad that appeared in the NY Times a few years ago. By using a crisp apple (I used Honeycrisp), you get a nice crunchiness, and the dressing—walnut oil, rice vinegar and a little maple syrup –brings out the sweetness and tartness of the fruit. Crumbled goat or feta cheese adds a lot to this salad (but my husband doesn't like it so you won't see it in the photo.)

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