3 Oranges, regular, blood, or a mixture of the two

1 Red onion

Oil and Vinegar

Mustard Seed

(a little mayonnaise or cream)

Peel the oranges and remove all the white pith.  Slice about 1/4 inch rounds

Thinly slice the onion

On your prettiest round plate, alternate orange and onion slices in a spiral

Mix oil and vinegar in the proportions you like (I prefer more oil, the Captain prefers more vinegar) and drizzle over the salad.  Feel free to add a little mayo or cream to your dressing – it goes well with this salad.  Let it sit at room temperature for a few hours before serving so the flavors can become well acquainted with each other.

Note: if you prefer your salads served in a bowl, you can use the same ingredients but cut the oranges and onions into cubes and toss all together with the dressing.

A good variation is to substitute fennel for the onion.