Prep Time: 15 Minutes – Serves 6 to 8
INGREDIENTS:
4 navel oranges
4 blood oranges
3 tbs honey
1 1-inch piece of ginger, thinly sliced
2 firm apples, thinly sliced
PREPARATION:
Cut the ends off oranges, cut away the peels and white pith. Use a paring knife to remove segments and drop them into a bowl. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice). Bring the reserved orange juice, honey and ginger to simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger.Toss the syrup with the oranges and apples
DEGUSTATION:
This refreshing “fruity” salad can be eaten as an appetizer with grilled rosemary foccacia bread, or can be used as a side dish for grilled fish (grilled salmon would go perfectly!!).
