 Ingredients
(Serves 4)
1 sweet onion
3 oranges
2 avocados
For the dressing
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
A handful each of rocket and watercress
20g pine nuts, toasted
Method
First prepare the vegetables and fruit. Slice the sweet onion into fine rings. Using a sharp knife, peel the rind and pith off the oranges, then cut the oranges into segments, reserving any juices in a small bowl. Halve the avocados, remove the stone and skin, and cut the flesh into slices.
Next make the dressing. Add the balsamic vinegar and mustard to any reserved orange juices in a small bowl and whisk together. Then whisk in the olive oil, season with salt and pepper and set aside.
Arrange the rocket and watercress on a serving platter. Top with the prepared sweet onions, oranges and avocado. Drizzle the dressing over the salad and sprinkle with toasted pine nuts. Serve immediately.
Recipe supplied by the Sweet Onion Growers’ Association. For more information on sweet onions visit www.britishonions.co.uk
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