Candied Citrus Mignonette

• ½ cup (50 g) citrus zest strips, removed from fruit with a vegetable peeler
• Pinch of kosher salt

In a small saucepan, cover the zest with water. Add the salt and bring to a boil over high heat. Pour through a sieve to strain off the liquid. Repeat this process a total of three times. Cut the blanched zest into thin strips (julienne).

In the same pan, combine the sugar, water, and julienned zest and bring to a simmer; cook until the zest is translucent, about 12 minutes. Remove from