3 navel oranges
1/2 sweet yellow onion, peeled and thinly sliced
1/4 cup fresh mint leaves, torn
1/4 cup black olives, oil cured, pitted
Vinaigrette:
1/3 cup cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup canola oil
For salad, cut top and bottom off each orange so it sits flat on cutting surface. Remove peel and pith (white part) by taking sharp knife and running it down sides of orange from top to bottom, following shape of each orange. Slice oranges into rounds. Arrange slices, overlapping each other slightly, on large platter. Scatter onion, mint and olives over oranges.
For vinaigrette, whisk vinegar with honey, mustard, cinnamon and salt. Slowly add oil while whisking constantly, until well combined.
Drizzle vinaigrette over salad and serve immediately.
Source: Idaho-Eastern Oregon Onion Committee and the National Onion Association