Orange salad with saffron and honey

For 4 guests

• 8 oranges
• 3 tbsp of flower honey
• Saffron powder
• Saffron Pistils
• Pink pepper (optional)
• Vanilla ice cream

Using a sharp knife, cut away the peel and pith from the oranges, exposing the flesh. Working over a saucepan to catch the juices, cut out the segments. Set them aside in a salad bowl. In the saucepan, add the juice of the two oranges, the flower honey, 1 or 2 doses of saffron powder, and two pinches of saffron pistils (and potentially the pink pepper). Reduce to a syrup. Let cool, then pour over the oranges. Chill in the fridge.

Serve with a scoop of vanilla ice cream.

You can also add a little  honey.