Orange-Marcona Almond Salad With Pineapple Granita

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Washington Post


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1/2 cup sugar

2 cups pineapple juice

8 small navel oranges, peeled, segmented, seeded and chilled (may substitute blood oranges)

1 cup unsalted Marcona almonds

1 tablespoon almond oil (see headnote)

1/2 cup micro-herbs (may substitute herbs that are rolled and cut into very thin strips (chiffonade)

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