Orange Suprème And French Olive Salad With Sherry Vinaigrette

• For the salad
• 1 navel orange, supremed
• 1 blood orange, supremed
• French olives, to taste, pitted
• 1/4 Sweet onion, thinly sliced
• Romaine lettuce
• Salt and pepper to taste
• Spanish Sherry Vinaigrette for Two
• 1 tablespoon Spanish sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon juice from orange supremes

1. Supreme both oranges by removing all membranes, skin, and pith. Many videos are available online. If you're relatively skillful with a knife, hold the peeled orange in your hand, over a bowl, while cutting out the membranes. This saves the juice for the salad.
2. Using the flat blade of a knife, push down on the olives to remove the pits.
3. Very thinly slice about a quarter of a sweet onion.
4. With your hands, tear enough romaine lettuce for two into your preferred bite sized pieces, add salt and pepper to taste. Mix the simple sherry dressing, add to lettuce, and toss.
5. Top with some navel and blood orange supreme segments, olives, and onion.

salad, orange, orange, french olives, sweet onion, salt, spanish sherry, spanish sherry vinegar, extra virgin olive oil, orange supruemes

Taken from food52.com/recipes/9487-orange-supreme-and-french-olive-salad-with-sherry-vinaigrette (may not work)