Arabic Orange Salad with Nasturtiums
Savory, tart, and sweet, this Moroccan-inspired salad can begin a meal or come after the main course with fresh goat cheese or a hard sheep's milk cheese. Almonds or walnuts may be used instead of pistachios.
1/4 cup shelled pistachios, coarsely chopped
2 large navel oranges
2 large blood oranges
1 tablespoon confectioners' sugar
1/4 teaspoon ground cinnamon
6 large radishes
3 large handfuls mache
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons pomegranate molasses
16 nasturtium flowers
Lightly toast the pistachios in a small skillet over medium heat until fragrant, about 2 minutes. Set aside. With a sharp knife, cut away the rind and all the white pith from all 4 oranges. Cut the oranges into thin slices. Arrange on 4 large plates or on a platter. Stir together the sugar and cinnamon and sprinkle on the oranges. Trim the radishes; slice very thin and arrange over the oranges. Distribute the mache over the oranges. Whisk together the oil and pomegranate molasses; add salt. Drizzle the dressing over the salad. Distribute the pistachios and nasturtiums on the salad. Drizzle with more oil.