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While this dish is essentially simple,the combination of the flavours lifts the oranges to new heights. The result is a refreshing salad. I prefer it with fresh figs but they can be difficult to find, in which case I use dates. Either way it’s an exceptional recipe! Makes 4 – 6 servings |
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| MOROCCAN DRESSING | |||
| 1/3 cup | Raspberry Wine Vinegar | ||
| 2/3 cup | Basil Flavoured Walnut Oil | ||
| 3 Tbsp | Maple Cappuccino Sauce | ||
| 1 Tbsp | Moroccan Spice Blend | ||
| To taste | Salt - preferably Fleur de Sel | ||
| To taste | Pepper - black, freshly ground | ||
| ORANGE SALAD | |||
| 6 whole | Oranges - segmented as described below | ||
| 1/4 cup | Almonds - slivered | ||
| 6 whole | Fresh figs, cut in wedges OR Dates, pitted and thinly sliced lengthwise | ||
| 1/4 cup | Red onion - cut in slices | ||
| 1 Tbsp | Mint - fresh, diced | ||
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| Moroccan Dressing 1. To prepare the dressing: pour the Raspberry Wine Vinegar into a blender, mix on medium high speed. Add the Walnut Oil in a slow steady stream. You will hear and see the consistency of the dressing thicken. Add the remaining ingredients. Place in a plastic container – cover and refrigerate. This will keep in the fridge for up to 4 weeks. If the dressing separates shake it back together just before using. Orange Salad 1. To prepare oranges: cut the tops and bases off. Cut the peel off using a sharp knife, removing all traces of the pith and cutting through the outer membranes to expose the flesh. Holding the orange over a bowl to catch the juice, segment them by cutting between the membranes. Remove the seeds and put the segments in a bowl. Squeeze the remains of the oranges over the bowl to extract all the juice. 2. Spoon ½ cup of the dressing over the oranges. Cover with plastic wrap and refrigerate until chilled. 3. In a sauce pan, on medium high heat melt the butter. Add the slivered almonds and toast until just turning brown, approximately 4 minutes. 4. Remove the oranges from the refrigerator. Place the orange segments and juice on a large flat dish and scatter the fresh figs or dates, red onion slices and slivered almonds over the top. Sprinkle the mint over the oranges segments. Serve chilled. |
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