We used these wonderful black olives from Europe. They are full of flavor and are so versatile with any recipe. They paired perfectly with these fresh oranges and local spinach. The toasted garlic and rosemary really tied the salad together.
1. In a small saucepan over medium-low heat, add the oil and sauté the garlic for
about 2 minutes or until it begins to brown.
2. Add in the rosemary sprig and then stir in the orange zest.
3. Stir in the oranges, juice and black olives.
4. Season with salt and pepper.
5. Warm for about 5 minutes then pour onto a bed of fresh spinach. Garnish with fresh Parmesan. Enjoy!
