Ingredients

• 5 large oranges
• 4 large red radishes
• 4 ounces pitted black Spanish olives
• 8 tablespoons Spanish extra virgin olive oil
• 2 tablespoons lemon juice
• Pinch of ground cumin
• Pinch of salt

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Instructions

1. Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.
2. On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt. Drizzle dressing over salad, garnish with remaining olives and serve immediately.