Makes 8 servings 

What You Need 

• 3 large navel oranges, peeled and sliced 
• 2 pink grapefruit, peeled and sliced 
• ¼ cup pomegranate seeds 
• 4 cup fresh parsley leaves 
• ½ cup Tessemae’s Honey Poppyseed Dressing 

What You Do

1. With a sharp chef’s knife, cut a slice off the top and bottom of the orange. Stand it upright on one of the cut ends. Working from top to bottom and following the curve of the fruit, remove strips of the peel, including the white pith, to reveal the orange flesh. You will have to sacrifice some of the fruit in order to remove all of the pith. 
2. Half the orange from top to bottom, then slice into half-moons. Repeat with the remaining oranges and grapefruit. 
3. Arrange citrus on a platter. Sprinkle pomegranate seeds, parsley and Honey Poppyseed over top.