This wonderful Provencal Orange and Honey Fruit Salad would make an outstanding first course for your dinner party.
It is really more of a technique than an actual recipe, and there is no need to be too exacting about the measurements. Feel free to adapt and fiddle according to your whim. I figure about half to three-fourths of an orange per person and then the rest can be to taste. I also play around with how to serve this wonderful little salad. For instance, it makes a fine first course accompanied by a few thin slices of serrano ham or prosciutto. Other times, I like it on a bed of spinach or arugula as a proper salad course.If you’re in the mood for a multi-course extravaganza, a plate of this bright orange salad makes a fine intermezzo. One of the most unusual, and delicious, pairings is layering the oranges with thick slices of summer’s best tomatoes and sprinkling it with sea salt. And the way I was first introduced to this recipe was as a light summer dessert.
This delicious Provencal Orange and Honey Salad recipe and comments are from Molly Stevens, cookbook author. The recipe appeared in the Portland Oregonian FOODdaysection of the newspaper on August 2, 2005.
More wonderful Salads and Salad Dressing Recipes.
Provencal Orange and Honey Salad Recipe: