Blood Orange Salad

Step 1: Mix the sugar and vinegar, then add the onion. Set aside for 15 minutes to lightly pickle; the vinegar should just about cover the onion. Drain and reserve the pickling vinegar.

Step 2: Cut the rind from the oranges, then slice them into rounds. Reserve all the juice on the cutting board; aim for around 2 teaspoons. If you have less, sacrifice a slice or two to get more juice.

Step 3: Measure out 2 teaspoons of pickling vinegar. Shake or whisk it with the reserved 2 teaspoons of orange juice, 2 tablespoons of extra virgin olive oil, and a pinch of salt and pepper.

Step 4: Toss the fennel with 1 tablespoon of onion pickling juice, the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

Step 5: Arrange half of the orange rounds on a plate. Pile on two-thirds of the fennel, then scatter over the onion and parsley. Add half of the remaining orange slices on top. Layer on the remaining fennel, oranges and onion, then sprinkle with parsley leaves. Just before serving, drizzle over the blood orange dressing, mainly on the oranges so it does not stain the fennel too much. Serve immediately.