Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds

• 1/2 red onion, peeled
• 2 tablespoons red wine vinegar
• 8 ounces feta cheese
• 1/2 teaspoon nigella or black mustard seeds (see Notes)
• 1 ripe avocado
• 2 tablespoons pomegranate seeds
• 1-2 tablespoons extra-virgin olive oil

1. Slice the red onion into fine half-moons and put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged.
2. Cover with plastic wrap and leave to steep.
3. When the vinegar's done its trick and the onion strips are lit up like shards of a stained-glass window designed by Schiaparelli, get on with the rest of the salad.
4. Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks.
5. Sprinkle it with the nigella or black mustard seeds.
6. Peel and remove the pit from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta.
7. Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil.
8. Serve with the onions, lifted from their steeping juice and draped over the plate.

red onion, red wine vinegar, feta cheese, nigella, avocado, pomegranate seeds, extravirgin olive oil

Taken from www.cookstr.com/recipes/feta-and-avocado-salad-with-red-onions-pomegranate-and-nigella-seeds (may not work)