Citrus Salad With Tarragon
['1/4 cup sugar', '1/4 cup (packed) fresh tarragon leaves, plus more for serving', '4 blood oranges', '4 clementines', '2 navel oranges', '2 tangerines']
Combine sugar, 1/4 cup tarragon, and 1/4 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 1/4"-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.
Syrup can be made 1 day ahead. Cover and chill.
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