Orange salad with onions, almonds and raisins

Tarragon-walnut chicken salad

Makes 4 servings

This sweet and sour orange salad, which is a dish of the Valencia region of Spain, is a great way to increase your consumption of fruit in the winter.

For the dressing

3 tablespoons extra-virgin olive oil
1 tablespoon raspberry-scented red wine vinegar
¼ teaspoon sugar
Salt and freshly ground pepper to taste

For the salad

4 small oranges, peeled, cored, seeded, and cut into ¼-inch slices
20 paper-thin red onion rings
4 teaspoons golden raisins
4 teaspoons finely chopped pistachios or blanched almonds
Small sprigs of fresh mint for garnish

Whisk together the dressing ingredients in a small bowl. Taste and adjust the seasoning.

Arrange the orange slices on 4 individual salad plates or on a serving platter. Top with the onion rings, raisins, and nuts. Pour on the dressing and garnish with mint.