This simple, traditional meal of sliced oranges features an Andalusian twist with the addition of extra virgin olive oil. I enjoyed this surprisingly delicious, simple and healthy dessert for the first time at a food tasting while studying abroad in Granada, Spain. This is a super easy, tasty and clean recipe that is great for parties and large groups, or for enjoying by oneself as a delectable evening treat, or even as a light breakfast.

• 4 large oranges; Valencia preferred, navels otherwise
• 2 teaspoons ground cinnamon
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil; organic from Spain preferred

Peel oranges, remove skin, pit and slice into 1/4 inch thick slices; or slice first, then peel, whatever floats your boat. Next, toss orange slices in a bowl with the cinnamon for even coverage, then arrange orange slices on a plate in desired fashion, one flat layer or stacking slices as pictured; drizzle with honey. Finally, drizzle EVOO over all. Option to sprinkle with sea salt and garnish with mint or other aromatic herb. Note: Amounts of honey and olive oil can be modified to taste. Rule of thumb: Use one orange per person to be served, i.e., 4 oranges will serve 4 people, which is the quantity this recipe follows. If serving more, adjust quantities of cinnamon, honey and EVOO proportionally.