Moroccan Orange-Walnut Salad
6 large oranges 1 tbsp. honey, or maple syrup optional 1/2 tsp. cinnamon 1 lb. mixed salad greens, cleaned, dried, and chilled 1/2 c thinly sliced red onion 1 c thinly sliced radishes 3 tbsps. extra virgin olive oil salt to taste freshly ground black pepper 1 c toasted walnut halves or chopped toasted walnuts
At least 1 hr ahead: Peel and section the oranges, using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. With a gentle sawing motion, cut in one side of the membrane and out the other, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well, and pick out the seeds, if necessary. Discard the membrane. Drizzle honey (if desired) and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand at room temperature at least one hour. Shortly before serving, toss the greens in a large bowl with the onion, radishes, and olive oil. Season to taste with salt and freshly ground black pepper. Just before serving, add the oranges with all their liquid, and toss well. Serve topped with walnuts. Serves 4 to 6.
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Rainer Maria Rilke