Roasted Oranges

Using a kitchen torch

• Remove the peel and slice the oranges into 1-inch slices. Lay on a baking sheet.
• Using the kitchen torch, gently toast the oranges until there is a slight char.

Using a pan

• Remove the peel and slice the oranges into 1-inch slices.
• Place the slices face down in a warm pan. Gently move them around until they are very lightly charred.

Assembly

• In a bowl or on a large serving platter begin to assembly the salad starting with the baby arugula and baby kale
• Half the tomatoes and add to the bed of arugula and kale
• Add the roasted oranges, followed by small chunks of the mozzarella
• Sprinkle on the honey roasted sliced almonds
• Dress with salt and pepper and the olive oil.
• Serve