French orange and black olive salad

From My Carolina Kitchen

Salade d’Oranges et Olives Noires - Adapted from The 60 Minute Gourmet - serves 2, easily doubled or tripled

1 each navel orange and tangelo, or two navel oranges

8 black imported black olives (I used Kalamata)

Vinaigrette:

1 teaspoon sweet Hungarian paprika

½ teaspoon finely minced garlic

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1 heaping teaspoon freshly chopped fresh rosemary (optional, but delightful)

Slivers of red onion

Chopped fresh flat leaf parsley

Trim off the ends of the orange and tangelo. Peel them, then cut into quarter inch slices, and put them in a mixing bowl. Add the olives.

To make the vinaigrette, place the paprika, garlic, vinegar and oil, chopped rosemary, salt and pepper in a small jar with a tight lid and shake well. Pour the vinaigrette over the oranges and olives and toss well. Sprinkle the slivers of red onions and chopped fresh parsley over the oranges and serve. Easily doubled or tripled.