Spiced Orange Salad

• 6 oranges (about 2 1/2 inches wide, 2 1/2 pounds total, see notes)
• 4 -6 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 mild red onion, peeled and sliced (6 ounces)
• 12 cup finely slivered fresh mint leaves
• 2 tablespoons chopped cilantro
• salt
• about 1/2 cup black olives (Nicoise or kalamata)
• fresh mint leaves, rinsed
• fresh cilantro leaves, rinsed
• 34 teaspoon cumin seeds or 34 teaspoon ground cumin
• 12 teaspoon paprika or 12 teaspoon mild ground red chili pepper
• 12 teaspoon black peppercorns or 14 teaspoon ground black pepper
• 12 teaspoon kosher salt
• 14 teaspoon chopped fresh thyme leave
• 14 teaspoon curry powder
• 18 teaspoon ground cinnamon

1. With a small, sharp knife, cut peel and white membrane from oranges.
2. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.
3. In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar.
4. Stir in the spice blend.
5. In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro.
6. Pour in dressing and mix gently.
7. Taste and add more salt and more vinegar if desired.
8. Scatter olives, mint leaves, and cilantro leaves over the top.
9. Spoon salad and dressing onto plates.
10. SPICE BLEND: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.

oranges, white wine vinegar, olive oil, sugar, red onion, mint, cilantro, salt, black olives, mint, cilantro, cumin seeds, paprika, black, kosher salt, thyme, curry powder, ground cinnamon

Taken from www.food.com/recipe/spiced-orange-salad-498594 (may not work)