I didn't have enough time to go to the farmers' market this weekend and instead ended up going to a regular market where you can also buy the more exotic winter produce from the south of Italy. One of the things I got were these huge, juicy organic navel oranges, which I've already used in a couple of very simple, light salads. Here's one of them.PRUNUS ORANGUS
about 100 grams of field salad
0.5-1 navel orange
2 plums
extra virgin olive oil
sea salt
freshly ground pepper
1. Wash the field salad.
2. Peel the orange and tear it into small pieces.
3. Wash the plums and cut them into small pieces.
4. Mix the field salad, the orange and the plums with some extra virgin olive oil, sea salt and freshly ground pepper.
5. Enjoy.
Annika
