fresh mint, chopped, plus some whole leaves to garnish
Finely chop the mint leaves. Soak the raisins in a small bowl of lukewarm water.
Juice one third of the oranges, then collect the juice into a saucepan. Heat 2-3 min over medium heat, then remove the saucepan from the heat and stir in the chopped mint leaves. Let the leaves infuse 10 min, then filter the juice.
Peel the remaining oranges with a sharp knife, removing all the white pith, then cut the oranges into slices (about 7-8 mm thick). Arrange the orange slices on a platter. Pour the mint-flavoured orange juice over the slices, then sprinkle with the almonds and drained raisins. Sprinkle the salad with the cinnamon, then chill in the refrigerator for at least 1 h.
Before serving, garnish the plate with a few whole mint leaves.
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