Supper Club - Spanish Tapas. As those of you know who have been following my blog, I belong to a Supper Club in Marin which creates events on a theme and each chef chooses and executes a recipe. It's a foodie paradise, and there are several professional chefs among the members. This event was celebrating Spanish Tapas. As usual, the chefs were in rare form, and the food was delightful, as you can see in the slide show above. My dish for the evening was Red Onion and Orange Salad.

Red Onion & Orange Salad

6 sweet, ripe medium oranges, peeled
1 small red onion, sliced finely
1/4 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
Salt & freshly ground black pepper
1.5 ounces organic raisins
20 black olives, pitted and halved
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched and sliced thinly

1. Boil some water and soak raisins in the hot water for 20 minutes, removing from heat. Drain and set aside.
2. Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices.
3. Arrange the oranges on a serving platter and scatter over the sliced red onion.
4. In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
5. Drizzle this dressing over the onions and oranges.
6. Sprinkle with the raisins, olives, sunflower seeds, and almonds.
7. Serve chilled.

Serves 6-8