Summer Salad with Orange-Sherry Vinaigrette

Salad to me is either really good or just OK.  This salad is really good!  The dressing has a nice complex flavor and is made with Sherry vinegar.  Sherry vinegar is a Spanish gourmet wine vinegar made from Sherry.  The vinegar is aged in American oak for at least 6 months to be considered a true sherry vinegar.  The orange supremes are also easy to cut and add a pop of color and freshness to the salad.  

Ingredients:
3 Navel Oranges
1/2 cup small sweet onions, peeled and thinly sliced
2 TBSP Sherry Vinegar
1 tsp Dijon mustard
1 TBSP chopped fresh mint
1 TBSP finely grated orange zest
12 ounces mixed lettuces, washed and dried
6 TBSP extra virgin olive oil
kosher salt
freshly ground black pepper

Zest the oranges and set zest aside.  About 1 TBSP of zest.

To prepare orange supremes, trim the peel of each orange with a sharp paring knife to expose the segments.  Working over a small mixing bowl to catch the juices, remove the segments from the membranes.

cut the segments inside of the membranes at a 45 degree angle

Discard any seeds.  Squeeze the membranes to get out any extra juice. Place the orange segments in one bowl and save the juice in another bowl.
Soak the onion slices in a small bowl of ice water for about 5 minutes.  Drain and pat them dry.  Place the onions in a large salad bowl.  Set aside.

Pour the reserved orange juice into a small saucepan and heat over medium low until the juice has reduced to a thin syrupy consistency.  It should take about 3-4 minutes.  Remove from heat and let cool.
In the large bowl with the onions add sherry vinegar, olive oil, reduced orange juice, Dijon mustard, mint, and orange zest.  Season to taste with salt and pepper.

Add lettuce and toss well.  Place the orange segments on top and serve on chilled plates.

Recipe from Sur La Table