Salade d’oranges

Serves 6 to 8 (and scales up or down well).

INGREDIENTS

12 Valencia oranges

2 tablespoons orange flower water

1 teaspoon ground cinnamon

3 tablespoons confectioners’ sugar

DIRECTIONS

On a cutting board with a paring knife, slice off the top and bottom 1/2 inch of the oranges and slice the peel away, curving around the outside (or simply peel them with your hands as you would to eat). Slice the oranges crosswise into thin circles, and nudge out any seeds with the tip of the paring knife.

Lay the orange slices, slightly overlapping, on a large platter (or in a shallow glass bowl). Sprinkle the orange flower water over the oranges. In a small bowl, stir the cinnamon and confectioners’ sugar together with a spoon, then sprinkle over the oranges. You can either eat the salad right away or, for an even more refreshing and flavorful dessert, cover tightly with reusable beeswax wrap or plastic wrap and chill for 30 minutes before serving.

— From “Simply Genius: Recipes for Beginners, Busy Cooks & Curious People,” by Kristen Miglore (Ten Speed Press, $35)