Medjool Date and Orange Salad

Medjool Date and Orange Salad
Yield: 4 people
Ingredients
- 6 oranges supremed (segmented)
- 4-6 Medjool dates pitted, and thinly sliced
- ¼ cup slivered almonds
- Sea salt to scatter
- ¼ cup dill coarsely chopped
- Olive oil to drizzle
Instructions
- Trim ½-inch from the top and bottom of orange till the flesh is visible.
- Place the flat end on a cutting board. With a sharp knife, slice off the peel and pith in sections, following the curve of the orange. At this point, the flesh will be fully exposed.
- Working over a bowl, (you want to catch that beautiful juice!) hold the fruit in your hand, and cut between the white membranes to slice out each segment. Slice and rotate the orange.
- Arrange segments on a platter. Pour the reserved juice from the bowl on top of segmented oranges in the platter.
- Scatter with medjool date slivers, sea salt, slivered almonds, and dill.
- Drizzle olive oil on top.