From: Chef Elise Wiggins, Panzano, Denver. Yield: 1 serving.

1 whole grapefruit, desegmented

1 Tbsp. honey

2 Tbsp. toasted almond slices

2 Tbsp. dried blueberries

5 mint leaves (as tiny as possible)

Using a small rectangular plate, place grapefruit segments on plate. Drizzle with honey. Sprinkle with almonds and blueberries. Scatter the mint leaves to finish.