Photo: Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox
How to Make It
Arrange citrus rounds, slightly overlapping, on a serving platter, grouping colors from dark to light. Top with pomegranate arils and hazelnuts. Drizzle with honey and olive oil. Sprinkle evenly with sea salt and pepper. Garnish with mint.