2 tablespoons minced shallots
2 tablespoons golden raisins
6 small juice oranges
4 tablespoons extra virgin olive oil
2 tablespoons raspberry or balsamic vinegar
3/4 teaspoon sugar
1/2 to 3/4 teaspoon salt
3/4 teaspoon sweet smoked paprika
Freshly ground black pepper
3 tablespoons smoked almonds, finely chopped
Put the shallots in a bowl and cover with cold water. Let soak 10 minutes. Drain, pressing out the excess liquid with paper towels. Cover the raisins with cold water and let soak 15 minutes. Drain, pressing out the excess liquid with paper towels. Cut a thin slice off the ends of each orange. Place on a flat end and cut away the peel and white pith with a small sharp paring knife. Then slice oranges about 1/4-inch thick. Arrange on a plate. Sprinkle with the shallots and raisins. Put the olive oil, vinegar, sugar, salt and paprika in a small jar and shake well to combine. Pour over the oranges and sprinkle with pepper. Set aside 15 minutes. Just before serving, sprinkle the chopped smoked almonds on top.
NOTE:
This recipe can also be tossed with spinach leaves for a more substantial salad.
Makes 4 to 6 servings