Orange, Mint and Jalapeño Salad

Yield 4 Servings
  • 10 assorted oranges
  • 1/4 cup pine nuts
  • 1 handful of fresh mint leaves, finely chopped
  • 2 tablespoons finely chopped jalapeño
  • Fleur de sel (or sea salt)
  • Olive oil

1. Preheat a small sauté pan on medium heat, and toast the pine nuts until golden brown and fragrant, about 2 minutes. Transfer to a cutting board to cool.

2. Cut the ends off the oranges. Using a sharp knife, slice off the skin, following the curve of the fruit.

3. Cut each orange into thin slices. Discard any orange seeds.

4. Arrange the slices on a serving platter. Top with mint, jalapeño and pine nuts. Sprinkle on a little fleur de sel, and drizzle on some olive oil, to taste.

5. Serve immediately. Enjoy!