Madarin and olive salad

4 grand Mandarin

50 ml olive butter extra virgin

100 g Kalamat olives

1⁄2 tea spoon Molten Coumin (r)

1 dining spoon White wine vinegar

1⁄4 tea spoon Paprick.

0.125 tea spoon Kayen pepper

1 grand Latuk

50 g Petrush

Taste Salt

Taste Silent black pepper

1 Take off the mandarin skin and remove the membrane between the strings (this can be done with a sharp scissor, trying to wrap the flesh as little as possible, if the fruit is easily cleaned). Put the strings in the broad bowl.
2 Olives (preliminarily need to be removed from the bones) cut in half and add to the Mandarin.
3 Uxus, butter, corn and papyrik, smash the vein in a separate mice to homogeneity. Add a semi-filled gas station.
4 The washed and dried latuk ripped his hands on the small cereal and set four plates, put the olive mandarin on top, and put the salad on a hammer.