insulata di arancia
new york times magazine

4 2	ea ea	medium oranges medium very ripe lemons	peel, remove all pith, and slice, 1/4 in oranges, 1/8 in lemons
1	ea	medium red onion	slice thin
6	lvs	mint	chop fine
2	T	olive oil
arrange orange slices on salad plates arrange lemon slices on top add juices from peeling and slicing arrange onion slices on top scatter on mint slices drizzle olive oil over all, more if desired let stand at room temperature 2 hrs before serving