Serves 2-4 • 15 minutes with prep

Valencia Orange Carpaccio

Shiso and sweet-tart Valencia orange intermingle for an arresting citrus savor.

INGREDIENTS

1- Valencia Oranges - 3-4 Valencia Oranges

2- Meyer Lemons - 2 Meyer Lemons

3- Extra-Virgin Olive Oil - Season To Preference

4- Purple Shiso Leaf - 1/2 Bunch

5- Fresh Basil - 1/2 Bunch

3- Pecans - 1/2 Cup, Chopped

4- Brown Sugar - 2 Tablespoons

5- Flaked Seas Salt - Season To Preference

INGREDIENTS

Ojai Valencia Oranges

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6-8 Pixie Tangerines

Meyer Lemons

2 Meyer Lemons

Extra-Virgin Olive Oil

Season To Preference

Purple Shiso Leaf

1/2 Bunch

Fresh Basil

1/2 Bunch

Pecans

1/2 Cup, Chopped

Brown Sugar

2 Tablespoons

Flaked Sea Salt

Season To Preference

STEPS

Place sugar in pan and turn to medium heat. Swirl around to evenly melt sugar. Add small cube of butter and pecans to pan and stir to evenly coat. Pour onto wax paper to let cool down.

Peel oranges and lemons and cut them into round slices. Arrange them on a plate, layering basil and shiso leaves between every few slices.

Chop up candied pecans and sprinkle over tangerines. Top with sea salt.

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SERVING SUNSHINE

Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite.

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