This refreshing combo of sliced citrus fruit splashes color across the table at the time of year when salad greens are looking a bit anemic. Grab some pink grapefruit, navel oranges, limes, and blood oranges and peel, slice and arrange. Top with fresh mint sprigs, slivers of dates and some pomegranate arils. Then drizzle with a pomegranate molasses and oo’mämē Moroccan Chile Crisp vinaigrette. It is full of crispy, chewy, sweet, tart - with a dash of bitter - notes that together are the perfect foil for citrus’s juicy sweetness.