Orange Salad with Dates, Mint, and Chiles

Name: Orange Salad with Dates, Mint, and Chiles
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 5 oranges, such as a mix of navel and blood oranges; 6 large dry dates, such as deglet noor or amber, quartered and pitted; 2 ounces feta, thinly sliced; 3 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 5 sprigs mint; 1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings

Recipe photo courtesy of Marcus Nilsson

Source: Martha Stewart Living, February 2015

20 mins 20 mins 4

Total Time Prep Servings

Ingredients

5 oranges, such as a mix of navel and blood oranges
6 large dry dates, such as deglet noor or amber, quartered and pitted
2 ounces feta, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 sprigs mint
1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings

Directions

1.
Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.