Recipe by Dancer^
One of the most unusual and memorable desserts I've ever encountered. From "The Cheese Course" by Janet Fletcher
- 59.14 ml extra virgin olive oil
- 1 large shallot, minced
- kosher salt
- fresh ground black pepper
- 6 blood oranges
- 12-18 fresh mint leaves
- 680.38 g spanish cheese, of 3 varieties
Directions See How It's Made
- In a small bowl, whisk together the oil, shallot, and salt and pepper to taste.
- Let stand 30 minutes to allow shallot flavor to mellow.
- Cut a slice off both ends of each orange so they will stand upright.
- Stand an orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit.
- Repeat with remaining oranges.
- Cut the peeled oranges crosswise into slices 1/4 inch thick.
- Discard the first and last slices if they seem to be mostly membrane.
- Remove the small bit of white pith at the center of each slice.
- Arrange fruit on a platter or divide among 6 individual plates.
- Tear the mint leaves into small pieces and scatter over the orange slices.
- Spoon the dressing over the oranges, making sure the shallots are evenly distributed.
- If you have arranged the oranges on a platter, serve cheeses separately from a cheese board.
- For an individual presentation, put a small portion of each cheese alongside the oranges on each plate.