4 navel oranges
1 small red onion
1 tsp minced fresh rosemary or 1/2 tsp dried salt and freshly ground black pepper to taste
2 Tbsp extra-virgin olive oil
fresh rosemary sprigs, optional
Peel the oranges, and section them as you would a grape fruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.
Serves 4.
