Easy on the eyes and equally delicious, this elegant salad can be assembled on the plate in minutes.
Blood Orange Salad
1/2 cupkalamata olives
2 tablespoonsolive oil
1 tablespoonbalsamic vinegar
2 ouncesorange juice
1/2small red onion, sliced thin
Coarse sea saltto taste
Prep time: 20 minutes
Total time: 20 minutes
Using a sharp knife remove top and bottom of an orange. Set orange flat side down. Cut away peel, removing white pith. To remove a section delicately cut along thin white membrane. Loosen and repeat. Reserve peels for juice.
Fan sections on large plate. Tuck olives into sections. Drizzle with oil, vinegar and juice. Add salt. Garnish with red onion.