Hearty spiced orange salad

Ingredients for 6 servings:

• 6 large oranges, fully ripe
• e.g. olive oil
• n. E.g. vinegar lighter, milder, e.g. B. Balsamic vinegar bianco
• Sea salt, coarsely ground
• Pepper, colorful from the mill
• 4 tbsp, heaped almond sticks, almond flakes or pine nuts
• 5 stalks basil, fresh
• 100 g hard cheese, sliced
• Dark balsamic cream for garnishing
• 1 cherry tomato(s), pickled, for garnishing, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

a side dish, not a dessert!

Carefully peel the oranges, removing as much of the white as possible, then cut into 0.5–0.8 cm thick slices. Discard the ends. Arrange the orange slices slightly overlapping on a large serving platter or in a shallow baking dish. Drizzle the oranges liberally with olive oil and the white vinegar, then season generously with salt and pepper. Let stand for about 30 minutes. Meanwhile, gently roast the almonds or pine nuts in a small pan without adding any oil until golden brown. Let cool completely. In the meantime, wash the basil stalks, pick off the leaves, and garnish the seasoned orange slices with them, ensuring each slice has some basil. If necessary, halve the basil leaves. Top with the shaved cheese in the same way. Season the liquid in the serving platter with vinegar, oil, pepper, and salt, if desired. Because of its inherent sweetness, the salad can be truly hearty! Finally, garnish the orange salad with the dark balsamic glaze and, if desired, place a cherry tomato in the center. Tip: A wonderful addition is to add pieces of sun-dried tomatoes between the orange slices.