Citrus Salad with Lemongrass Syrup

1/2 pink or red grapefruit per person, segmented, juice reserved

1/2 oroblanco per person, segmented, juice reserved

1/2 navel orange per person, segmented, juice reserved

1/2 C. honey

2 stalks lemongrass, white part only, cut into 2-inch pieces and bruised

1/2 vanilla bean, split and scraped

Zest of 1 lime

Mint leaves for garnish

 

Combine the citrus segments in a bowl. Cover and chill. In a small saucepan, mix 1/2 C. reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain. Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.