It's all about navels.

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In fair orchard, where we lay our scene,
Amidst the boughs, two navels gleam pristine,
From ancient roots and branches intertwine,
A tale of fruit, where sun and soil combine.

In Verona's grove, where oranges grow wild,
Two navels stood apart, like Nature's child,
One bathed in morning's light, a radiant hue,
The other kissed by dusk, a deeper view.

Their stories told through cycles of the moon,
One rising high, the other dipped in swoon,
Both nurtured by the earth, their roots entwined,
Two navels in the orchard, destiny defined.

But hark! A rivalry, like Tybalt's ire,
Among the fruits, a feud to never tire,
The morning's navel claimed the sun's embrace,
While evening's navel sought its resting place.

With branches bent and leaves in whispered talk,
The orchard watched as dusk and dawn did walk,
For in their rivalry, a truth to glean,
That both held beauty in their golden sheen.

'Twas not for them to squabble and to feud,
For Nature's wisdom knew what both pursued,
In harmony they thrived, a wondrous sight,
Two navels in the orchard, day and night.

The fruits soon realized their childish strife,
A lesson learned of balance in their life,
No longer did they battle for the sun,
But shared the sky, and in their unity, begun.

And thus, the orchard flourished, leaves and boughs,
With both the morning's kiss and evening's vows,
For in this tale, Shakespearean in verse,
Two navels found their fate in Nature's course.

Navel Orange Salad:

Ingredients:

    4 navel oranges
    1 small red onion, thinly sliced
    1 cup mixed salad greens
    1/4 cup sliced almonds, toasted
    1/4 cup crumbled feta cheese (optional)
    Fresh mint leaves, for garnish

For the dressing:

    2 tablespoons extra-virgin olive oil
    2 tablespoons freshly squeezed orange juice
    1 tablespoon honey
    1 teaspoon Dijon mustard
    Salt and pepper to taste

Instructions:

    Start by preparing the dressing. In a small bowl, whisk together the olive oil, orange juice,
    honey, Dijon mustard, salt, and pepper until well combined. Set aside.

    Peel the navel oranges, removing the outer skin and white pith. Slice the oranges into thin
    rounds or segment them into small pieces. Place the orange slices in a large salad bowl.

    Add the thinly sliced red onion to the bowl with the orange slices.

    Pour the dressing over the oranges and onions. Gently toss to coat them well. Let the flavors
    marinate for about 10 minutes.

    Just before serving, add the mixed salad greens to the bowl and toss gently to combine.

    Sprinkle the toasted sliced almonds and crumbled feta cheese (if using) over the salad.

    Garnish with fresh mint leaves for an extra burst of flavor.

    Serve the Navel Orange Salad immediately as a refreshing appetizer or as a side dish to complement
    your main course.

Enjoy the bright and citrusy flavors of this delicious Navel Orange Salad!

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