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Orange Salad, for Dessert

Image credit to: Beth Harris

Ingredients

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)

Recipe

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.

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