Method

• Cut the top and bottom off one of the oranges, so that you can stand it on a chopping board
• Using a small, sharp knife, work your way around the orange, cutting off the peel and pith in strips so the juicy flesh is exposed
• Then, holding the peeled orange in the palm of your hand and working over a bowl to catch the juice, slice down as close as you can to the sides of each membrane, and release the fruit segments
• Drop these into the bowl as you go
• Repeat with the other orange
• Peel the carrots and, using a sharp knife or a mandolin, cut into matchsticks
• Add these and the seeds to the orange segments, and toss to mix
• To make the dressing, whisk together all the ingredients, along with any juice you've collected from peeling the oranges
• Add the chervil or parsley to the salad along with the dressing, toss and serve at once