Valencian Orange Salad

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.



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