Steemit Iron Chef 2018 Act1 Round1 - Salad of olives and oranges and Olivada

For the salad:
3 oranges
1/2 cup sliced ripe black olives
1/4 cup sliced almonds
1/2 small red onion, cut into thin slices
1/4 cup of pomegranate seeds
10 mint leaves, whole leaf or sliced

For the dressing:
2 tablespoons lemon juice, freshly squeezed
1 tablespoon orange juice, freshly squeezed
2 tablespoons extra virgin Spanish olive oil
A pinch of pepper or cayenne (optional)
A pinch of sea salt

Cut the sliced oranges crosswise in a quarter of an inch thick, making slices. First I place a bed of salad then place the orange slices superimposed lightly on your serving plate. Add ripe black olives, pomegranate seeds, slices of red onion and mint leaves.

Make the dressing by mixing the lemon juice, orange juice, olive oil, spicy paprika if used, and sea salt in a bowl. Pour dressing liberally over the salad and serve at room temperature.

INGREDIENTS:

1 cup of ripe black olives, boneless
1 can of Spanish anchovies packed in oil
2 tablespoons capers in brine, drained
1 cloves of garlic
1 tablespoon fresh thyme leaves
Spanish extra virgin olive oil
2 teaspoons of good quality sherry vinegar
1 tablespoon lemon zest

Mix all the ingredients except the olive oil and sherry vinegar in a food processor until everything is cut into large pieces, but evenly. Add the olive oil to a consistency that can be spreadable but rustic, not too soft or puree. Empty the olive in a bowl and add and stir 2 teaspoons of sherry vinegar, to taste. This Olivada is best when you are allowed to rest a minimum of 2 hours in the refrigerator so that the flavors develop fully. Before serving, place the Olivada at room temperature before.

What a pleasure to start again with cooking at Iron Chef, welcome everyone and thanks @Progressivechef for continuing the challenge
@gladysstillwagon