Orange, pine nut and shallot

I once had a salad similar to this near Seville in Spain and was amazed that unpeeled oranges could be so fabulous. (They also appealed to my lazy side!) Choose juicy oranges with firm skin, and make sure they’re not too large or there will be too much bitter pith. Serve this salad alongside roast pork or duck, or with a soft cheese on top as a starter: burrata or slices of young pecorino or manchego work really well.