Insalata Di Arancia
2-3 Fresh Oranges
2 tsp. The Olive Tap’s Ascalano Extra Virgin Olive Oil (or your favorite)
2 or 3 tsp. The Olive Tap’s Tangerine Balsamic Vinegar
¼ tsp. red pepper seed (optional)
Sea Salt to taste
Peel the oranges by hand taking care not to break into the pulp. Divide into segments and then cut in half or thirds depending on size, removing seeds carefully.
Place the segments into a bowl; drizzle on the oil and Tangerine Balsamic vinegar and sprinkle lightly with salt and toss to mix well. The salt will tend to sweeten the oranges, but too much will make it salty. Use sparingly.
Add red pepper seed if desired. Chill and serve on a bed of lettuce leaves.