Butter Lettuce, Pomelo and Cara Cara Salad with Olives and Citrus Vinaigrette

Course Appetizers

Ingredients in this Recipe

1 Cara Cara orange, peeled and cut into suprêmes
1 pomelo, peeled and cut into suprêmes (See note below about reserving some juice.)
1 small head butter lettuce, torn into medium pieces
1 teaspoon grated zest of a Meyer lemon
1 teaspoon lime juice
1 teaspoon Meyer lemon juice
1 tiny pinch of ground coriander (or, for a completely different take, finely crushed anise" itemprop="name">star anise)
1 tiny pinch of salt, plus more, to taste, if desired
1/2 teaspoon Dijon mustard
2 3 tablespoons olive oil, to taste
2 teaspoons white wine vinegar
8 – 10 Marcona almonds (or any roasted whole almonds)
8 10 Picholine or Castelvetrano olives (or use both kinds)
Black or white peppercorns

See Full Recipe at Food52