For the Citrus Salad:

• 2 oranges
• 1 blood orange
• 1 large pink grapefruit
• 1 sumo tangerine
• 1/4 pound kumquats, cut into quarters
• 6-inch English cucumber, thinly sliced into rounds or half moons
• 1 cup strawberries, cut into half inch rounds

For the Strawberry Vinaigrette:

• 1 tablespoon lemon juice
• 2 teaspoons champagne vinegar
• 3 ripe strawberries
• 1 teaspoon salt
• 1 tablespoon honey or agave
• 1 tablespoon ground Orange Tarragon 
• 1 cup vegetable oil
• 2 tablespoons Poppy Seed 

For the Citrus Salad:

Cut the ends off of each citrus. Stand each fruit upright, and using a sharp serrated knife, cut off the peel along with any white pith, following the shape of the citrus. Slice the citrus crosswise into 1/4-inch thick rounds. 

Arrange the larger citrus rounds along the bottom of a large plate. Evenly distribute the remaining fruit and cucumber on top. Refrigerate and set aside.

Strawberry Vinaigrette:

In a blender, combine the lemon juice, vinegar, strawberries, salt, honey and Orange Tarragon. Blend until smooth and slowly pour in the oil until emulsified.

Stir in the poppy seeds and dress the citrus salad. Store any remaining vinaigrette in the refrigerator.