Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021

Make this salad in the winter when you are able to snag a variety of oranges so that the end result has a beautiful variety of hues of red and orange.

Serves 4

1/4 cup [35 g] thinly sliced red onions
1/4 cup [60 ml] red wine vinegar
3 medium or 4 small oranges (ideally a mix of blood orange, navel, and Cara Cara), peeled and cut into segments or rounds
2 Tbsp McEvoy Ranch Traditional Blend Extra Virgin Olive Oil*
1/4 tsp salt, plus more for seasoning
Dash of freshly ground black pepper, plus more for seasoning
1/4 cup [35 g] chopped green olives
2 Tbsp chopped pistachios
1/2 Tbsp packed tarragon
8 oz [230 g] burrata (optional)
Crackers, for serving (optional)

*We recommend trying this recipe with McEvoy Ranch Basil or Lemon Agrumato Olive Oils for added flavor!

In a small bowl, cover the red onions with the vinegar. Set aside to let mellow for at least 10 minutes. Strain, reserving 1 Tbsp of the vinegar.

Arrange the oranges in a shallow serving bowl and set aside.

In a small mixing bowl, whisk together the reserved vinegar, the olive oil, salt, and pepper. Add the green olives, pistachios, and tarragon and toss together to coat everything in the olive oil mixture.

Spread the onions over the oranges and spoon the pistachio mixture over the onions and oranges. Drizzle any remaining liquid from the pistachio mixture bowl into the serving bowl. Taste and add more salt and pepper, if needed.

If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.