Citrus Salad with Spiced Honey

1/2 cup honey

1 (3 inch) cinnamon stick

1 bay leaf

1 tsp black peppercorns

1/4 tsp dried cruched red pepper

4 whole cloves

3 medium-size oranges

3 mandarin oranges

2 Ruby Red grapefruit

2 limes

6 kumquats (optional)

1 (4.4 oz) package fresh pomegranate seeds

Toppings: extra virgin olive oil, fresh mint leaves, sea salt

 

Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat.  Boil, stirring often, 1 minute. Remove from heat, and let stand 30 minutes.

Meanwhile, peel oranges, next 3 ingredients, and, if desired kumquats.  Cut away bitter white pith.  Cut each fruit into thin rounds.  Arrange on a serving platter, and sprinkle with pomegranate seeds. Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use.  Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.

Pink or red peppercorns may be substituted.

Note:  Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.