Instructions: Try this salad with crusty bread and a good white wine. This is a strong flavored dish and needs a wine that can stand up to it.

3 1/4 inch slices Bermuda, Italian or other red onion (cut from widest section of
onion)

4 tablespoons extra virgin olive oil
2 large cloves of garlic-roasted till soft, cooled and chopped fine 4 medium navel oranges
1/2 cup whole raw almonds
3-5 drops of sesame oil

1. Push out the center inch of each onion ring. Separate the remaining outer rings and cut in half, set aside. Dice onion centers.

2. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat.

Add chopped onions and stir with a wooden spoon until golden brown. Pour remaining oil into a bowl. Add the caramelized onions and their oil to the bowl.

Add the chopped, roasted garlic and sesame oil to the bowl.

3. Grate about 1/4 teaspoon of zest from one of the oranges and add to the oil. Set aside for a minimum of 4 hours. After the oil has steeped, lightly toast the almonds in a toaster oven or in a frying pan over medium high heat, about 3-4 minutes. Let cool then chop into 1/4 inch nuggets.

4. Cut a 1/2 inch piece straight off the top and bottom of each orange. Then follow the curve of the peel with a sharp knife; cutting away the peel with the white pith, but not cutting into the orange itself. Pull out the navel plug and stem. Cut oranges into 1/4 inch slices.

5. To serve, arrange orange slices in a circular pattern on each of 4 plates.

Scatter the onions over the oranges and then scatter the almond nuggets over the oranges and onions.

6. Strain the vegetable matter from the olive oil and drizzle the infused olive oil equally over all four plates.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.