1. Prepare Citrus: Peel and slice the oranges, blood oranges and mandarins. Ideally, use a knife to peel so that you remove as much of the bitter pith as possible. Arrange the citrus on a platter, oranges on the bottom, layering with blood oranges for contrast. You truly could use any variety of citrus here – ruby red grapefruits are a delicious addition and the slight bitterness contrasts beautifully.
2. Add Onion Rings: Scatter thinly sliced red onion rings over the citrus for a pop of colour and a punch of flavour.
3. Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, microplaned or crushed garlic, and either maple syrup or honey. Season with salt and pepper to taste.
4. Drizzle Dressing: Drizzle the dressing over the citrus salad just before serving, ensuring you dress all of the citrus generously.
5. Sprinkle Parsley and Pistachios: Sprinkle the citrus with picked parsley sprigs and pan-toasted pistachios evenly and serve.

Tip: Don’t waste the juice that you’ll collect while cutting up your citrus – whisk it into the dressing & pour that deliciousness on!