Yield: 6 Servings
|4 mediums||Naval oranges|
|4 tablespoons||Olive oil|
|2 tablespoons||Red wine vinegar|
|8||Ripe black olives|
|1 medium||Red onion|
|1 teaspoon||Fresh minced oregano|
|¼ cup||Fresh minced chives|
|Fresh ground pepper|
Score (remove strips)from orange peel, cut oranges in thick slices.
Thinly slice onions. Place orange slices in shallow serving dish.
Sprinkle with oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then refrigerate for approximately 30 minutes. Take out and toss oranged again. Place layers of onions on top of oranges.
Add chives, olives and fresh pepper.