Orange suprème and french olive salad with sherry vinaigrette
Alcoholic beverages
I'm also a blogger with Charcutepalooza, so when Food52 posted this week's contest, I knew I had to make a salad to complement the pancetta and comté quiche I made for both a Superbowl party and the Charcutepalooza February challenge. I love orange and olive salads. I like the color of black olives, although my favorite for taste is the picholine. Since I live in a very rural area in north Idaho, I was lucky enough to receive a jar of mixed "French" olives for Christmas. This became the perfect moment to enjoy those olives. I know that some are picholines and some are niçoise, but other than that, it's a gamble. At least they still had flavor. I put several in the salad. I used both navel and blood oranges because I cannot resist the color. And, at the moment, we have Maya sweet onions at the local grocery store, so that became my onion of choice. Actually, they are sweet, but they don't hold a candle to our almost local WallaWallas.
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