Organic Valencia Oranges Recipe

Wash and peel

Rinse the Valencia oranges and optional blood/navel orange under cool running water. Pat dry. Using a sharp paring knife, trim the top and bottom of each orange so they sit flat.

Segment (supreme) the oranges

Hold an orange over a bowl to catch juices. Using the paring knife, cut away the peel and pith in strips from top to bottom until all rind and white pith are removed. Working above the bowl, cut along each side of the membranes to release individual orange segments. Repeat for all oranges and save any collected juice in the bowl.

Reserve citrus pieces

If you prefer rounds instead of segments, slice 1/4-inch rounds and remove seeds. Otherwise, arrange segments on a plate and set aside the collected juice for the dressing.

In a small bowl or jar, combine the reserved orange juice (from segmenting) or 2 tablespoons fresh orange juice, white wine vinegar, honey, and a pinch (about 1/4 tsp) of the sea salt. Whisk or shake to combine until honey dissolves. Slowly whisk in the extra-virgin olive oil until emulsified. Season with remaining sea salt to taste and the freshly ground black pepper. Taste and adjust sweetness or acidity if needed (add more honey to sweeten or more vinegar to brighten).

If making a composed salad: place baby arugula or mixed greens on a serving platter. Scatter orange segments or slices evenly over the greens. Drizzle about half of the dressing over the salad, tossing gently to coat the greens and fruit lightly. Sprinkle mint leaves (torn if large), toasted nuts, and crumbled cheese over the top. Finish with additional dressing to taste and a light grind of black pepper.

If serving fruit on its own: arrange orange segments or rounds on a platter, drizzle a small amount of the dressing over them, scatter mint leaves and optional toasted nuts and cheese for contrast. Serve immediately.

Leftover segmented oranges can be stored in an airtight container in the refrigerator for up to 2 days. Keep dressing separate and add just before serving to prevent sogginess. Use the reserved orange juice in smoothies, vinaigrettes, or to flavor sparkling water.