Orange, Radish and Olive Salad

1. 1

   Cut peel and white pith from 4 oranges with a sharp knife.

2. 2

   Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices.

3. 3

   Squeeze enough juice from remaining orange to measure 3 tablespoons.

4. 4

   Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified.

5. 5

   Season with salt and pepper.

6. 6

   Add orange slices, radishes, and olives and gently toss.

7. 7

   Let stand at room temperature 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.