Ingredients

• 300 g sliced ​​smoked swordfish
• 3 oranges
• new spinach
• mint
• mustard
• vinegar
• pink pepper
• extra virgin olive oil

Peel to live the oranges (remove the peel following the outline of the fruit with a small knife, so as to remove also the white skin). Then cut them into rounds of about 5 mm thick.
arrange in a tray together with the slices of smoked swordfish, the spinach leaves and a few mint leaves.
Jumbled up 1 teaspoon mustard with 4 tablespoons of oil and 1 tablespoon of vinegar. Season the salad with this mixture and complete with pink peppercorns.

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