CITRUS SALAD WITH PROSECCO (for four)

1 large pink or ruby grapefruit

1 large white grapefruit

4 blood oranges

4 navel oranges

2 Cara Cara oranges

2 Meyer lemons

sugar for sprinkling

blanched almonds, for garnish

prosecco

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1.   With a serrated knife, peel all the fruit, removing both skin and pith.

2.  Slice all the fruit crosswise about ¼ inch thick.  Arrange slices in shallow bowls, making sure each serving has all colors.  Add a few blanched almonds to garnish.  Sprinkle lightly with sugar.

3.   At the table, pour about 2 tablespoons of prosecco over each bowl.

from David Tanis, the New York Times