Ingredients
- Raisins 40 g
- Sherry Vinegar 1 Tbs
- Dry Sherry 3 Tbs
- Oranges 5
- Red Onion ½, very finely sliced
- Mint Leaves a good handful, torn
- Extra Virgin Olive Oil
- Salt and Pepper
- Watercress or Lamb’s lettuce 85 g
- Almond Flakes 40 g, toasted
For the dressing
- Runny Honey ½ tsp
- Sherry Vinegar 1 Tbs
- Extra Virgin Olive Oil 3 Tbs
Make It
- Put the raisins into a small saucepan with the sherry vinegar and sherry. Heat to boiling, then take the pan off the heat immediately and leave the raisins to plump for about 15 minutes.
- Slice the ends off the oranges so they are flat at the top and bottom. Set the orange on one of its bases and, with a small sharp knife, cut the peel and pith from the fruit in strips, working from top to bottom all the way around. Cut the oranges into rounds, flicking out any seeds.
- Put the oranges on a serving platter with the onion and mint, either in the centre of the plate, or on one half of it. Mix the dressing ingredients together, season, and pour this over everything. Cover and leave the flavours to develop for about 20 minutes.
- Drain the raisins, keeping the sherry and vinegar left behind. Add 1 Tbs of extra virgin olive oil to the sherry and vinegar, plus a little seasoning, to make a dressing that just coats your salad leaves. Toss the leaves with this, then put them around, or beside the oranges.
- Scatter the raisins and toasted almonds over the oranges and drizzle with a little extra virgin olive oil before serving.
