Onion salad with oranges and olives

Ingredients for 4 servings:

• 6 oranges
• 300 g red onion(s) (alternatively vegetable onions)
• 75 g olives, black, pitted
• 4 tbsp lemon juice
• 1 tsp honey
• 8 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the oranges like an apple, removing the white pith. Cut crosswise into slices, reserving the juice. Peel the onions and slice them into thin rings. Layer them alternately with the oranges in a salad bowl, seasoning each layer lightly with salt and freshly ground pepper. Sprinkle the olives on top. Mix the reserved orange juice with the lemon juice, honey, and oil and pour over the salad. Cover and let it infuse for at least an hour before serving; do not stir! The salad is delicious on its own or with roasted cold or warm poultry and cold roast pork. Note: The juice of the lemons and oranges, as well as the oil, take the pungency out of the onions, but be sure to use a mild onion such as red onions or thick vegetable onions. Tip: If you’re still concerned, you can briefly blanch the onions in hot water.