Stuffed Onions with Orange and Arugula Salad

Preheat the oven to moderate temperature (170°C) and roast the onions without peeling for 2 1/2 hours or until they are soft

Carefully remove the skins from the onions and trim the ends with the roots

Cut a lid on top of each onion, push down to remove the pulp, leaving only 2-3 layers to form a 'container'

Pulse the removed pulp in 1/4 cup measure

Set this amount aside

Peel the oranges, remove the white pith, and cut the segments into pieces

Mix the orange with arugula leaves and the reserved onion pulp

Prepare the seasoning: whisk together vinegar, salt, and peppercorns

Slowly add the olive oil and stir well

If desired, you can add a little mustard

Mix the seasoning with the salad and fill the onions

Serve well chilled over arugula

Yield 6 portions.