1/3 of a red onion, sliced into full moons
¼ cup of champagne vinegar
Olio Nuovo/ New Olive Oil (to taste)
Freshly ground black pepper (to taste)
Sprigs of mint to garnish (feel free to substitute with tarragon or chervil)
In a bowl, toss the red onion with the vinegar and season with kosher salt and white pepper.
Place in refrigerator for 30 minutes.
Use a sharp knife, peel the oranges, removing all of the bitter white pith.
Thinly slice the oranges crosswise, removing any pits.
Arrange the oranges on a platter and scatter the red onion on top.
Drizzle with the new olive oil and season with kosher salt and freshly ground black pepper.
Garnish with mint and serve.