Blood Orange Salad with Shallot and Taggiasca Olives

• 2 blood oranges
• 2 Cara Cara oranges
• 2 small shallots, or 1/4 small red onion
• 1/2 cup pitted Taggiasca olives
• 1/4 cup best-quality olive oil

1. Cut the top and bottom off each orange.
2. Using a sharp knife, slice down between the pith and the flesh of the orange, following the curve of the fruit.
3. Repeat until all the peel and pith is removed.
4. Slice crosswise and remove any seeds.
5. Arrange the slices on a platter.
6. Using a mandoline or a very sharp knife, slice the shallots into paper-thin rings.
7. Separate and scatter over the orange slices.
8. Garnish the salad with the olives and drizzle with the olive oil.
9. Serve immediately.

oranges, oranges, shallots, taggiasca, olive oil

Taken from www.epicurious.com/recipes/food/views/blood-orange-salad-with-shallot-and-taggiasca-olives-383890 (may not work)