1/8 medium size red onion - peeled and sliced 1/2 lemon
2 teaspoons apple cider vinegar 2 teaspoons honey juice of 1 orange
3-4 oranges - peeled and sliced 2 clementines - peeled and separated into segments about 7-8 olives, I used green and black Cerignola 1 fennel bulb - shaved
Squeeze lemon juice over onion slices and let sit while you boil some water. Pour boiling water over the onions to cover them completely and let sit for a couple of minutes. Drain, rinse quickly and squeeze out the excess water with your fingers. In a small bowl, whisk together the vinegar, honey and orange juice. Pour 1/2 of the mixture over the onions and let it marinate for 30 minutes or longer. Peel the skins off the clementine segments. Arrange the orange slices, clementine segments, and olives on a serving plate, top with fennel shavings and marinated onions. Sprinkle the rest of the dressing over the salad. Garnish with ground pistachios.
