Radish, Orange, and Arugula Salad with Cumin Vinaigrette

 

Ingredients:

• 1/2 small red onion, thinly sliced
• 5 clementines, divided
• 2 Tbs. lemon juice
• 2 Tbs. olive oil
• 1 tsp. ground cumin
• 2 cups baby arugula
• 2 Belgian endive, thinly sliced (2 cups)
• 1 1/2 cups sliced radishes
• 1/4 cup roasted, salted sunflower seeds
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced fresh mint leaves

Preparation:

1. Place onion slices in a bowl, and cover with cold water. Set aside.
2. Juice 1 clementine into a bowl. Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired. Set aside.
3. Peel the remaining 4 clementines, and pull them apart into halves. Slice each half into half-circles. Set aside.
4. Drain onion slices, and toss with arugula, endive, and radishes in a salad bowl. Add clementines and dressing, and toss. Sprinkle with sunflower seeds, blue cheese, and mint leaves.

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