The colors may be all snowy whites and evergreens, but we would happily dig into this salad any day of the year. Thinly slice 1 small sweet onion and toss with 1 teaspoon champagne or white wine vinegar, 2 tablespoons olive oil and salt and pepper to taste. Tear 8 ounces fresh mozzarella into bite-sized pieces. Gently toss the mozzarella with the onion mixture then transfer to a platter. Pit 1/3 cup green olives, such as Castelvetrano or Picholine, and tear into pieces, scattering them over the cheese as you work. Top with a handful of fresh parsley and 2 tablespoons chopped toasted hazelnuts. Sprinkle with flaky sea salt and serve with crusty bread. —Serves 4
From Onions Etcetera (Burgess Lea Press, 2017).