Prep: 1. Chop/slice: shallot, parsley, radishes and pistachios. 2. Peel, pit, and dice avocado. Drizzle with lemon juice to prevent discoloration. 3. In a bowl, combine salt, black pepper, cumin, vinegar and shallot. Set aside for 10 min. then pour in olive oil and whisk. 4. Add parsley to bowl and set aside. Make: 1. With knife, skin and pith oranges. Slice fruit and set aside. 2. In bowl, gently toss radishes, avocado, cheese and mixed greens. Add vinaigrette and toss gently. 3. Top salad with oranges and pistachios and serve.
Great with blood oranges!