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Fresh ginger root, peeled and cut into small sticks
Maple syrup
Oranges
Blood oranges
Grapefruit
Almonds, slivered
Olive oil
In a small pan, cover the ginger with cold water. Bring to a boil and let simmer 5 minutes. Drain and repeat one more time.
Drain well and add the maple syrup. Simmer over low heat for 1 hour.
Let cool in the refrigerator for at least 30 minutes.
Meanwhile, cut the oranges into segments.
Gently toss all the salad ingredients with the candied ginger. Add a drizzle of maple syrup and olive oil. Serve immediately.
