Flying Olives and Tangerines Moroccan Salad

Makes 4 Servings

4 large tangerines or oranges, peeled, with membrane removed, cut in half if using oranges
½ cup pitted Kalamata olives or other brine-cured black olives, sliced in half
¼ cup Flying Olive Melgarejo Picual Extra Virgin Olive Oil (or another medium-robust Flying Olive EVOO of choice)
2 Tbsp Flying Olive Tangerine Balsamic Vinegar
½ tsp ground cumin
¼ tsp paprika
1/8 tsp cayenne pepper or 10 drops or more of cayenne hot sauce (opt)
1 head of butter lettuce or mixed greens of choice, torn into bite-sized pieces
1 ½ tsp chopped fresh parsley
Feta cheese or cheese of your choice

Using small sharp knife, cut, peel and remove white pith from tangerines.  Working over a medium bowl to catch the juice, cut between the membranes to release the segments.  Add the sliced Kalamata olives.  Gently toss together.
Whisk oil and next 4 ingredients in another medium bowl to blend.  Add to the tangerine and olive mixture; toss to coat. Season tangerine mixture with salt and pepper to taste.
Divide lettuce among 4 plates.  Top lettuce with tangerine mixture.  Sprinkle salads with parsley and feta cheese.

Submitted by Barb L.