Orange, olive and spring onion salad

This serves four people and can make a dainty first course using the orange shells as containers.

5 large oranges

100g black olives

2 spring onions thinly sliced

1 small lettuce if not using the orange shells.

Dressing

1 X 5ml spoon caster sugar

1 X 5ml spoon mustard powder

1 X 5ml spoon lemon juice

5 X 15ml spoons French dressing

1 X 15ml spoon chopped mint

Sprigs of mint to garnish

Peel one orange and cut the tops off the other four, then carefully cut a very thin slice off the bottom to give a flat base and allow the orange to stand without rolling over.  Using a grapefruit knife carefully scoop out the orange flesh trying not to break the segments.  Discard all the membrane and pips.  Mix the orange segments, olives and spring onion slices in a bowl.

Mix the sugar, mustard and lemon juice into the French dressing and pour over the orange mixture.  Just before serving stir in the chopped mint.

Serve on a bed of lettuce or if using the orange shells put them on small plates and spoon in the orange salad.  Garnish with a sprig of mint and serve with crusty bread.