Peel and segment the oranges over a bowl so you can catch the juices to use in your vinaigrette. Cooking garlic takes away its sharp flavour and makes it more mellow. If you love the raw sharpness, please use fresh! Otherwise, to confit, keep the skin on the garlic cloves, place in a small saucepan of oil and cook over low heat for 15-20 minutes or until tender. Or, wrap a garlic bulb in foil, place on a baking tray and roast in an 180°C/160°C fan forced oven for 30 minutes or until tender. You could substitute the chicken with hot-smoked salmon or trout. When chopping herbs, try using scissors. This helps to reduce bruising and stops the herbs from browning as quickly.