Orange and Olives Salad

Submitted by one of our Oakland customers, whose daughter called our California oil-cured olives "da bomb." This salad is a great vegan choice.

Ingredients
20 Olinda Ridge california-cured olives, pitted and halved
4 oranges, peeled and sliced horizontally
1 lemon, juiced
1/4 cup Olinda Ridge Late Harvest Gold
1 clove garlic, finely chopped
1/2 teaspoon toasted and freshly ground cumin
1/2 teaspoon sweet Spanish smoked paprika
1 teaspoon fresh mint, finely chopped

Preparation
Mix the olives and oranges together. In a separate bowl, whisk together the remaining ingredients. Pour this dressing over the oranges and olives and toss. Sprinkle the paprika on top.

Serves 2-4