Apple-Orange Salad

• 4 navel oranges
• 4 blood oranges
• 3 tablespoons honey
• 1 1 -inch piece ginger, thinly sliced
• 1 green apple, thinly sliced
• 1 red apple, thinly sliced

1. Cut the ends off the navel and blood oranges, then cut away the peel and white pith.
2. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl.
3. Discard any seeds.
4. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
5. Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat.
6. Cook until syrupy, 8 to 10 minutes.
7. Let cool completely; discard the ginger.
8. Toss the syrup with the oranges and apples.
9. Photograph by Anna Williams

oranges, oranges, honey, ginger, green apple, red apple

Taken from www.foodnetwork.com/recipes/food-network-kitchens/apple-orange-salad-recipe.html (may not work)