2 blood oranges, peeled and sliced into rounds
2 navel oranges, peeled and sliced into rounds
1 pink grapefruit, peeled and segmented
1/2 teaspoon flake salt, such as Maldon
2/3 cup crumbled almond biscotti cookies
1 pint vanilla gelato
4 teaspoons extra-virgin olive oil
2 tablespoons orange blossom honey
Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.
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