holiday pomegranate salad

We’ve made the Moroccan Orange Salad from this excellent cookbook, for several holidays in the last five years, including this Christmas.  I like how it tastes but admit that part of the appeal is that it is just so refreshingly pretty.

• 6 navel oranges (we often use cara cara oranges)
• 1 tbs orange flower water
• 1/8 to 1/4  tsp cinnamon
• 1 teaspoon clover honey
• pinch freshly grated nutmeg
• chopped fresh mint for garnish (the more the better…)
• pomegranate seeds (more is better.  We actually used 2 pomegranates for 8 oranges, I think)

Slice the oranges, catching the juice in the salad bowl.  Combine the orange flower water, cinnamon and honey and toss with the oranges.  Sprinkle with nutmeg and chill or serve at once, garnishing with mint and pomegranate.  This will hold for several hours in the refrigerator.