Courtesy of PureZing

Serves 4-6

INGREDIENTS:

3 large oranges
2 large red onions
10 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
2 Tablespoons pine nuts, toasted
3 cups fresh basil leaves
Sea salt and freshly ground pepper

DIRECTIONS:

Zest 1 orange into the bottom of a salad bowl.Slice the oranges (without peeling) into 3/8 –inch slices.

Take all the end pieces and squeeze the juice over the zest in the bowl. Remove all seeds from the slices. Place orange slice on a cutting board and cut peel and white pulp away, turning orange as you cut. Cut off all peels on all slices. Place orange slices in bowl and add onion rings.

Whisk oil, vinegar and salt and pepper together and pour over the oranges and onions. Mix gently so that zest, juice, and oils blend and coat the oranges and onions. Marinate at room temperature for 30-40 minutes.

Dry-roast pine nuts in a small skillet. Toss and stir constantly so that they brown but do not burn.
Just before serving toss pine nuts and basil leaves with oranges and onions.