Orange and Radish Salad With Pistachios

• 2 blood oranges (about 1/2 pound)
• 2 medium navel oranges (about 1 pound)
• Fleur de sel or coarse sea salt to taste
• 1 tablespoon chopped fresh mint, plus more for garnish
• 6 ounces radishes (about 1 cup sliced)
• 4 ounces daikon radish (about 1/3 daikon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon agave nectar
• 18 teaspoon ground cinnamon, or more to taste
• Pinch cayenne
• 2 tablespoons roasted pistachio oil
• 1/4 cup lightly toasted unsalted pistachios (about 1 ounce)

1. Remove orange peels: Cut off both ends of the oranges.
2. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom.
3. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds.
4. Place in a bowl and tip in juices.
5. Add fleur de sel and chopped mint, and toss together.
6. Slice radishes and daikon as thin as you can.
7. (Use a mandolin or a Japanese slicer if you have one.)
8. Place in separate bowl and sprinkle with fleur de sel.
9. Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil.
10. Divide evenly among the two bowls with oranges and radishes, and toss.
11. Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates.
12. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

oranges, oranges, salt, fresh mint, radishes, daikon radish, lemon juice, nectar, ground cinnamon, cayenne, pistachio oil, pistachios

Taken from cooking.nytimes.com/recipes/1017235 (may not work)