Ingredients
5 oranges, such as a mix of navel and blood oranges
6 large dry dates, such as deglet noor or amber, quartered and pitted
2 ounces feta, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 sprigs mint
1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings
Preparation
Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.
