This goes on the menu with one of Carmen’s favorite dinners – a grilled pork chop that I’ll post later.
It has a bright, unexpected flavor.
- one fresh orange for each serving
- finely chopped red onion
- fresh oregano, finely chopped
- balsamic vinegar
- kosher salt
- black pepper, coarsely ground
Cut the bottom off the orange so it will sit in a bowl and then cut the peel away from it. Cut it onto wedges almost to the bottom and slightly pull the wedges apart. At this point, you want the orange to be “juicy” so cut through some of the orange wedges. Sprinkle each orange with the other ingredients to taste.