Orange Salad with Dates, Mint, and Chiles

By courtneyepowell

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.