Refreshing and fruity, with a hint of sweet onion, this is the perfect first course or appetizer before a big meal.
4 navel, or blood oranges
1 or 2 small sweet white onions, peeled (or a red onion)
3 tablespoons Olive Scene mild Extra Virgin Olive Oil
1 tablespoon Olive Scene Sicilian Lemon Balsamic Vinegar
4 basil leaves
Freshly ground black pepper
Fresh Dill (optional)
Cut the tops and bottoms off the oranges and, using a small, very sharp knife.
Slice off the skins of the oranges, cutting close to the flesh and removing all traces of pith.
Slice the oranges thinly, and arrange neatly, slightly overlapping, on a beautiful plate.
Thinly slice the onions and lay them on top of the oranges.
Chiffonade the basil leaves and sprinkle over the salad.
Whisk together the olive oil and balsamic vinegar and drizzle over all.
Top with fresh ground pepper.
* This salad gets a whole new flavor when substituting the Sicilian Lemon Vinegar with Black Cherry, Pomegranate Quince or Dark Chocolate Balsamic Vinegars.
* Substitute fresh dill or Greek oregano for the basil.