2 tomatoes, peeled and thinly sliced
3 oranges
1 tsp. sugar
1/4 c. vinaigrette dressing

Sprinkle the sugar over the tomatoes. Thinly peel the rind from 1 orange, cut the strips into needle-like shreds, blanch in boiling water for 1 minute and drain. Cut the remaining rind and pith from the oranges with a serrated-edge knife and section them, discarding the membrane, or slice them.

Arrange the oranges in a serving dish with the tomatoes. Spoon over with vinaigrette dressing and scatter the shredded peel on top.