3 blood oranges
3 cara cara oranges
1 shallot
castelvetrano olives
medjool dates
sheep’s milk cheese
pistachios
Extra virgin olive oil
1 lemon
Flaky salt
Using a sharp knife, remove the pith and peel of all oranges from top to bottom, following the contour of the fruit without losing too much of the flesh. Slice 2 blood oranges and 2 Cara Cara crosswise in 1⁄4-inch-thick rounds. With the remaining 2 orange cut in-between the membrane removing each individual segment.
Cut the shallot in half and thinly slice each piece vertically with a mandolin into feathery pieces. Smash olive with the back of your knife to remove olive pits and roughly chop. Remove the date pits, cut in half and the cut into thirds or quarter slices vertically .
Arrange the citrus in overlapping slices. Disperse the dates, sliced onion, and olives and sprinkle the pistachios atop. Using a vegetable peeler shave the sheep’s milk cheese over the salad. Drizzle the olive oil and season with a flaky sea salt.
