Olive and Blood Orange Salad

Ingredients

• 4 blood oranges, peeled to remove white rind
• 1 small red onion
• 15 ml (1 tbsp) orange flower water
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) lime juice
• 15 ml (1 tbsp) fennel seeds
• 8 black olives, pitted and quartered
• To taste salt and pepper

Directions

1. Cut onion into thin slices and soak in very cold water for about 20 minutes (this process takes away the indigestible aspects of the raw onion).
2. Mix together orange flower water with olive oil, lime juice and fennel seeds. Heat slowly in a small saucepan. Remove from heat and let cool. Set aside.
3. Slice oranges and arrange on a serving dish, add onion slices, black olives and drizzle with preparation obtained in step 2. Serve cold.