Salade aux Fleurs d’Oranger

• 6 fine oranges
• 4 × 5 ml spoon (4 teaspoons) orange flower water
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With a zester, take off enough fine shreds of peel to decorate the salad. Peel the oranges, removing as much of the pith as possible. Alternatively cut away peel and pith with a small sharp knife. Slice the oranges, discarding the pips but saving as much juice as possible.

Arrange the orange slices in concentric rows on a serving plate. The slices should overlap in different directions