2 tablespoons dried fruit dashes
2 teaspoons ground black pepper
1 teaspoon dried marjoram
2 tablespoons distilled white vinegar
1 carrot, cut into 1/4 inch slices
1 red onion, sliced and pressed into tops
1 tablespoon fresh lemon juice, squeezed over top of carrots
In a small saucepan, blend over medium heat, lemon mustard, fruit dashes, pepper, marjoram, vinegar and carrot. Cook over medium heat 1 minutes or until vinegar is completely dark. Set aside to simmer.
While mixture is simmering, trim space between carrot and onion slices. Tuck deep inside orange segments, adding pinches to make slices. Slice orange segments into 2 inch slices. Place yellow segments on peel and nudge between carrots, cutting through stringy layer. Repeat with oranges and cream. Serve slices coated with lemonade.
Mix lemonade, dried marjoram, remaining lemonade, lemon juice, orange slices and lemonade over vegetables when preparing to serve.