Onion, Avocado, and Orange Salad

1 large orange, peeled and thinly sliced
1 ripe avocado, peeled, pitted, and thinly sliced
2 small red onions sliced thin
10 pitted Greek Kalamata olives, sliced or chopped
¼ c. first pressed olive oil
1 T. red wine vinegar
1 tsp. Dijon mustard
Zest of one orange finely minced
¼ c. cilantro leaves (or more, to taste)

Lay the orange slices on a plate in one or two layers. Top the orange slices with the avocado slices and then the onion slices. Sprinkle the olives over all. In a small bowl, combine vinegar, mustard, and orange zest. Slowly add the oil while whisking vigorously. Drizzle the mixture over the salad and sprinkle with cilantro leaves.

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