Citrus Salad with Tarragon
This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.
- ¼ cup (packed) fresh tarragon leaves, plus more for serving
Combine sugar, ¼ cup tarragon, and ¼ cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into ¼”-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
DO AHEAD: Syrup can be made 1 day ahead. Cover and chill.