Orange & Vidalia Onion Salad

This is a simple salad with complex flavors.
Dressed with balsamic vinegar and not much else.
I like to use this salad as a base for a grilled
fillet mignon steak or a butter fried pork chop.

Ingredients:
4 Clementine oranges (or blood oranges)
1 or 2 small sweet white onions, peeled
Balsamic vinegar to taste
Extra virgin olive oil to taste
Some freshly ground black pepper
a sprinkling of salt if desired

Directions:
Cut the tops and bottoms off the oranges and
slice off the peels of the oranges.
Slice thinly, removing any remaning white pith.
Arrange orange slices on a serving plate.
Thinly slice onions and lay them on top of the oranges.
Pour enough balsamic vinegar and olive oil
on to the orange and onion salad as you desire.
Grind some fresh black pepper over top to taste.
And if you must, a sprinkling of salt.