1 tablespoon balsamic vinegar
Salt, as needed
1/4 cup olive oil
6 navel oranges, peeled and sliced about 1/4-inch thick
1 medium Oso Onion, sliced about 1/4-inch thick
2 tablespoon shredded mint

Mix vinegar with 1/4 teaspoon salt; whisk in olive oil. Reserve. Up to a couple of hours before serving, make a bed of orange slices, reserving any juices that have been release, on a serving platter. Separate the onion slices into rings; scatter over orange slices. (Cover with plastic wrap; refrigerate until 1/2 hour before serving. Whisk reserved orange juice into reserved vinaigrette. Just before serving, pour reserved vinaigrette over onion and orange. Lightly sprinkle with salt. Sprinkle with mint.

Yield: 12 servings