Avocado, orange and red onion salad
First, segment the oranges as described in my Tip, opposite, and reserve the juice left in the bowl to use in the dressing.
To make the dressing, mix together the olive oil, the chopped black olives, the sherry vinegar or balsamic vinegar, whichever you're using, and the reserved orange juice. Season to taste with sea salt and freshly ground black pepper.
Prepare the salad by dividing the rocket leaves between four plates, then add the orange segments, the chunks of avocado, and the thin slices of red onion. Drizzle the dressing over the top and scatter with the sliced basil. Serve at once.