insalata di frutta invernale
winter orange salad
3 lg minneola, blood or navel oranges
2 heads belgium endive
1 fuyu persimmon
1 cactus pear
¼ lg pomegranate, cut, seeds removed
4 medjool dates, stoned, each sliced in 4
¼ lg white sweet onion, peeled, soaked in cold water ½ hr
red wine vinegar
extra virgin olive oil, premium quality
4-6 leaves fresh mint, broken into large pieces, rib removed.
sea salt, maldon or crushed crystals
Juice 1 orange, add small amount of red wine vinegar to sharpen depending on sweetness of oranges. Peel remaining oranges. Remove top and bottom slicing horizontally. Cut vertically to remove peel and all of white pith. Cut each orange into 8-10 thin slices.
Peel persimmon and cactus and cut into small cubes.
Drain onion and dry. Separate the layers and cut into attractive shapes, not too thin.
Chop Belgium endive crosswise into 1” pieces. Arrange on 4 cold plates.
Sprinkle a pinch of sea salt and spoon ½ the orange juice over each salad. Arrange orange slices over Belgium endive in one layer. Scatter persimmon, cactus, dates, pomegranate seeds, onions, mint over oranges. Pour over remaining juice and a generous drizzle of EVOO