Peel the oranges with a potato peeler and cut the orange rind into julienne.
Blanch the thin sticks and water and sugar.
Peel and remove each segment from the oranges.
Prepare some orange juice.
Thinly slice the pineapple.
Prepare the fruit salad in a soup plate.
Powder with cane sugar, some table spoons of orange juice and garnish with the orange julienne and fresh mint.
Finally garnish with Balsamic Vinegar of Modena P.G.I. Glaze.
peeled pineapple 160 g
cane sugar 70 g