For the Orange Caper Sauce…
½ cup mayo
½ cup sour cream
3 T capers, rinsed and drained
3 T fresh chives, sliced finely or 3 T fresh scallions, green part only, sliced thinly
Zest of 1 orange
Juice of 1 orange
Mix all ingredients well and chill. May be made 1 day in advance.
For the Salad…
Make sure your paring knife is razor sharp and chill your serving plates.
Peel and slice a mix of oranges… Cara Cara, Valencia and Blood Oranges.
Thinly slice red onion
Thinly slice fresh mint leaves
Crumble Bulgarian Feta
Rinse capers
Smear Orange Caper Sauce on the bottom of chilled serving plates.
Starting with the oranges… assemble the rest of the ingredients on top.
Season with Maldon and freshly ground peppercorns.
Splash with more orange juice and drizzle with extra virgin olive oil. YUM!
