Pomegranate citrus salad with minted sugar
From Bon Appetit
Fair warning: this dish looks simple, but it is not. Cutting between the membranes of citrus fruit is time-consuming (I turn on music to keep me company) and removing the seeds from a pomegranate can be a messy affair. I usually remove the seeds underwater, like so. The first time I made this, I was cursing the recipe but then I tasted it and couldn't get enough.
Some advice: Peel/segment the citrus the day before serving; it will keep perfectly in the refrigerator overnight. Also, wear dark clothes when de-seeding the pomegranates and take care with your cutting boards, counter tops and carpets. Finally, I like to include some of the citrus juices in the salad, but feel free to add any leftover juice to a winter cocktail instead.