Beef Tenderloin Salad With Kumquats And Cassis-Pickled Onions

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1 large onion, thinly sliced lengthwise

1/2 cup creme de cassis (black currant liqueur)

1/4 cup water

1/8 teaspoon salt + additional as needed

2 tablespoons balsamic vinegar

Freshly ground pepper to taste

2 heads chicory lettuce

1 tablespoon olive oil

12 thin ( 1/4-inch thick) slices beef tenderloin, (from Master Recipe)

10 kumquats, thinly sliced, seeded

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