Apple-Orange Salad

1. 1

   Cut the ends off the navel and blood oranges, then cut away the peel and white pith.

2. 2

   Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl.

3. 3

   Discard any seeds.

4. 4

   Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).

5. 5

   Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat.

6. 6

   Cook until syrupy, 8 to 10 minutes.

7. 7

   Let cool completely; discard the ginger.

8. 8

   Toss the syrup with the oranges and apples.

9. 9

   Photograph by Anna Williams

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