Orange Salad, for Dessert

• Assorted oranges - blood oranges and cara-cara oranges are particularly beautiful 
• Mint sprig
• Pomegranate molasses or honey
• Chopped nuts - pistachios, almonds, hazelnuts are all good choices
• Rose water (optional)

Prepare oranges by using a sharp to cut peel away, following the shape of the orange. Slice peeled orange into rings through its 'pole'. Arange slices on a pretty platter.

Drizzle with pomegranate molasses or honey, sprinkle with chopped nuts and slivered mint leaves. Splash about a tsp of rose water over everything.

Serve with cookies or chocolates for dessert.