Step 1

Peel the oranges and grapefruit. Cut the citrus into rings and set aside.

Step 2

Cut the pomegranate in half across the middle and place the cut side in the palm of your hand. Have a bowl ready. Using a tablespoon, tap vigorously on the exterior of the fruit, letting the arils fall into the bowl.

Step 3

Whisk together the olive oil, vinegar, honey, smoked or regular sea salt and black pepper until smooth.

Step 4

Set the citrus slices decoratively on a platter, alternating between the colors of the orange, blood orange and grapefruit. Scatter the pomegranate over the top. Drizzle with the dressing and garnish with the mint. Serve.