Hearts of Palm with Orange-Saffron Dressing - serves 4

12 hearts of palm, rinsed and sliced into disks
1/2 tsp oregano
1/4 tsp saffron threads, crumbled
2 tbsp orange juice
2 tbsp white wine vinegar
1 tbsp peanut oil

Place hearts of palm in a serving bowl.
In a small custard cup, soak oregano and saffron in 1 tbsp of orange juice. Let stand for 2 minutes.
In a small bowl, whisk together remaining juice, vinegar, and oil. Add oregano, saffron, and orange juice to dressing and pour over the hearts of palm.
Marinate for 1 hour before serving.