Valencian Orange SaladPosted: March 25, 2012
4 large oranges
1/2 spanish onion thinly sliced
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
salt and pepper
pinch of sugar
pitted ripe olives, to garnish
With a sharp knife, peel oranges and cut away pith and membrane from outsides. Thinly slice oranges and remove seeds.
Separate onion slices into rings. Arrange orange and onion slices on plate.
In a small bowl, mix together vinegar, oil, salt, pepper and sugar. Pour dressing over the orange and onion slices. Sprinkle olives over the top, cover and refrigerate 30 minutes before serving.