2 sm. Oranges, peeled, sliced, pith removed
1 Green Onion, slivered
6-8 Black pitted olives
Salt and freshly ground Pepper
3-4 leaves Belgian Endive, chopped
2-3 leaves Radicchio, chopped
Dash extra virgin olive oil
Dash balsamic vinegar
Pinch fresh rosemary or oregano, chopped

Slice the oranges approximately 3/8″ thick. Remove any seeds. Arrange the slices of orange on a serving plate, overlapping in an attractive manner. Sprinkle slivered green onion and chopped black olives over oranges. Season with salt and pepper. Sprinkle chopped endive and radicchio over top oranges Drizzle with olive oil, balsamic vinegar and chopped herbs.