1/4 cup honey
1 tablespoon plus 1 teaspoon fresh lemon juice
1 small sprig fresh mint, plus 4 to 6 mint leaves for garnish
3 tablespoons shelled, unsalted pistachios
4 oranges, such as Cara Cara, navel or blood orange
Freshly ground black pepper
Combine the honey, lemon juice and the sprig of mint in a small saucepan over medium heat, stirring until the honey dissolves. Once the mixture begins to bubble at the edges, remove it from the heat; let it steep for 10 minutes, then discard the mint.
Toast the pistachios in a small, dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour them onto a cutting board to cool completely, then coarsely chop them.
Slice off the tops and bottoms of the oranges, then cut down the sides of the fruit to remove all skin and white pith. Cut each orange horizontally into 5 or 6 rounds. Stack the remaining mint leaves and roll them up tightly; cut crosswise to create thin ribbons.
Arrange the orange rounds on a platter or divide among individual plates. Drizzle them with the mint-infused honey. Sprinkle lightly with pepper, then scatter the toasted pistachios and the ribbons of mint on top.
Makes 4 servings
Per serving: Calories 160; Total Fat 3g (Saturated fat 0g); Carbohydrates 35g; Dietary Fiber 4g; Protein 3g; Cholesterol 0mg; Sodium 0mg
*Photo credit: Deb Lindsey www.deblindsey.com
Copyright 2016 Ellie Krieger All rights reserved