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Orange, Avocado, and Green Picholine Olive Salad

Serves 6


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From Weir Cooking in Wine Country

2 large navel oranges

3 blood oranges

3 tablespoons (1 fl oz/ 45 ml) orange juice

1 tablespoon balsamic vinegar

1 teaspoon honey

3 tablespoons extra-virgin olive oil

salt and freshly ground black pepper

2 medium ripe avocados

cup (4 oz/ 135 G) green picholine olives, or other imported green or black olives

4 kumquats, thinly sliced fresh chervil, as a garnish, optional

 

Grate enough zest from 1 of the navel oranges to measure 1 teaspoon. Set aside in a small bowl. Using a sharp knife, cut the tops and bottoms off the navel and blood oranges to reveal the flesh. Cut off all of the peel so that no white pith remains.

Cut the oranges crosswise into -inch slices. Set aside. In the bowl containing the orange zest, whisk together the orange juice, balsamic vinegar, honey, and olive oil. Season to taste with salt and pepper.