Citrus Salad with Lemon Grass, Toasted Almonds, and Mint

Recipe from "Alfred Portale's 12 Seasons Cookbook."

Ingredients

• 4 clementine tangerines
• 4 honey tangerines
• 4 California blood oranges
• 2 organic grapefruits
• 1 organic lime
• 6 kumquats
• 1 organic lemon, juice freshly squeezed
• 1/4 cup lemon grass (1 stalk)
• 2 medium kaffir lime leaves
• 4 tablespoons sliced almonds
• 1 tablespoon mint, gently packed and cut into chiffonade

Directions

1. Using a sharp thin-bladed knife, cut off and discard the peel and white pith from the clementines, tangerines, oranges, grapefruit, and lime.
2. Working over a small bowl to catch the juices, cut between the membranes of the fruits to remove the segments.
3. Put the segments in the bowl and squeeze any juice from the membranes. Discard any seeds.
4. Pour 3/4 cup of the juice into a measuring cup and set aside.
5. Thinly slice the kumquats and discard any seeds.
6. Combine the kumquat slices with the citrus fruit segments. Cover and refrigerate.
7. In a small saucepan, combine the lemon juice, reserved citrus juice, lemongrass, and lime leaves. Bring to a boil over medium-high heat and remove from the heat. Set aside for about 30 minutes to infuse with flavor.
8. Strain sauce through a fine-mesh sieve into another bowl; cover and refrigerate until chilled.
9. Preheat the oven to 350 degrees F.
10. Spread the almonds in a single layer on an ungreased baking sheet and bake, stirring occasionally, for about 5 minutes until lightly and evenly browned and fragrant. Transfer to a plate to cool and halt the cooking.
11. Divide the fruit sections among 4 rimmed soup bowls.
12. Spoon 2 tablespoons of sauce over each serving. Garnish with the mint leaves and almonds.