A simple and lovely winter salad with oranges, pomegranate, and pistachio nuts, topped with truffle oil, lemon juice and fresh parsley leaves. This salad is as much a feast for the eyes as it is the palate.
- Peel the oranges with a sharp knife, then cut into thin slices, crosswise. Arrange nicely on a large plate.
- Remove the pomegranate seeds and scatter on top of orange slices. Scatter the chopped parsley leaves and pistachios over, then drizzle the truffle oil and squeeze some lemon juice over. Season with salt and pepper.