Red Onion and Blood Orange Salad

Sweet, tart, salty, crunchy, and soft, this salad combines many flavors and textures. It can be served as a starter or after the meal.

Serves 6.

1 large red onion, thinly sliced or chopped
2 blood oranges, thinly sliced or chopped
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
½ to ⅔ cup toasted pine nuts
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
About 6 cups mesclun greens

1. Place the red onion, orange, oil, vinegar, pine nuts, salt, and pepper in a medium-size mixing bowl and toss gently.

2. Divide the mesclun greens among 6 salad plates and top each with an equal amount of salad. Serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)