Orange Salad with Dates, Mint, and Chiles
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 5 oranges, such as a mix of navel and blood oranges
- 6 large dry dates, such as deglet noor or amber, quartered and pitted
- 2 ounces feta, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 5 sprigs mint
- 1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings
Details
Servings 4
Adapted from marthastewart.com
Preparation
Step 1
Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.
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