Sicilian–Inspired Blood Orange Salad For 2

• For the salad
• 2 -3 cups mixed greens (or any seasonal greens)
• 2 -3 blood oranges, peeled and cut into segments
• 1/2 small red onion, cut as thinly as possible
• 2 -3 tablespoons of fresh mint, julienned and a few leaves torn
• 1/4 cup pecorino romano cheese (originally the cheese called for was feta but I subbed pecorino romano)
• For the dressing
• 1 tablespoon red wine vinegar (I think dark balsamic would be good, too!)
• 1 -2 tablespoon extra virgin olive oil
• 1/2 teaspoon cumin seed
• 2 tablespoons pistachios, lightly crushed
• salt and pepper, to taste

1. Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
2. In a small skillet, heat the olive oil on medium.
3. Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
4. Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
5. When plating, add mint and pistachios to the tops of each portion.

salad, mixed greens, oranges, red onion, mint, pecorino romano cheese, dressing, red wine vinegar, extra virgin olive oil, cumin, pistachios, salt

Taken from www.food.com/recipe/sicilian-inspired-blood-orange-salad-for-2-512789 (may not work)