Moroccan Inspired Citrus Salad

3 oranges
1 grapefruit
1 tablespoon Bell Farm Honey
2 teaspoons Orange Blossom Water
2 teaspoons Saigon Cinnamon
several mint leaves

Juice one orange. Add honey and Orange Blossom Water. Stir well and refrigerate.

Using a pairing knife, peel the remaining oranges and grapefruit, removing the peel and as much of the pith as possible. Once peeled, slice the citrus thinly.
Arrange sliced citrus on a shallow plate. Pour over the orange juice mixture (you’ll likely only need half or just a little more). Lightly dust with Saigon Cinnamon, then garnish with mint leaves.