Citrus Blueberry Salad With Almond Relish And Minted Sugar Recipes

ALMOND AND SUGAR POWDER

Steps:

• Grind the almonds with half of the confectioners' sugar in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a medium sieve. Grind the almonds that don't pass through the sieve with the remaining confectioners' sugar until reduced to a fine powder. Transfer all of the almond and sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly.

SUGAR SNAP PEA AND BLUEBERRY SALAD

Steps:

• Cut ends off snap peas and pull off the tough strings running up the sides.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
• Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
• Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
• Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

CITRUS SALAD WITH MINT SUGAR

Steps:

• Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)
• Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.