3 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons hot pickled peppers, chopped
1/4 cup salsecco olives, pitted and sliced
1/4 cup flat-leaf parsley, roughly chopped
1/4 cup toasted pecans, roughly chopped
2 teaspoons red-wine vinegar
2 cara cara oranges, peeled with pith removed
In a small bowl, combine the pickled peppers, olives, pecans, and parsley with the vinegar and 3 tablespoons of the olive oil. Season with salt and pepper. Slice each orange into 4 or 5 rounds and arrange in a single layer on chilled plates. Season with salt and pepper and drizzle with olive oil. Spoon the olive-pickle-parsley mixture over the oranges and serve. Serves 2.