Smoked olive oil is available at some olive oil markets in the Washington area, including Union Market in the District (All Things Olive) and Sapore on Capitol Hill, and online through www.thesmokedolive.com.
Make Ahead: The oranges can be grilled a day in advance, then cooled and refrigerated in an airtight container. Use them in this preparation chilled or at room temperature.
Servings: 4 - 6 first-course or dessert
- 4 (10 ounces) satsuma mandarin oranges, peeled and cut horizontally into equal thirds
- 3 tablespoons gorgonzola dolce, torn or pinched into small pieces
- 2 teaspoons smoked olive oil (see headnote)
- 1/4 cup fresh mint or basil leaves, rolled, then cut into very thin strips (chiffonade)
- 1 tablespoon pomegranate seeds (optional)
Prepare a charcoal grill for direct heat or preheat a gas grill to medium-high. Lightly grease the grill grate.
Once the charcoal is ashen or the gas grill is ready, place the cut oranges on the grill. Cook for 3 to 5 minutes on each side or until a slight char forms. Transfer to a platter.
Scatter the cheese evenly over the fruit, then drizzle with the oil. Sprinkle the mint or basil over the top, then garnish with the pomegranate seeds, if desired.
Serve warm or at room temperature.
Adapted from Brenda LaNoue, an educator at the Culinary Institute of America at Greystone in St. Helena, Calif.; on www.TheSmokedOlive.com.
Tested by Jeffrey Donald.
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