2 large navel oranges
3 blood oranges
3 tablespoons (1 ½ 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
¾ cup (4 ½ 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 ¼-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.
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