Moroccan Orange & Black Salad

Very simple, and probably one of the best and most intense things I've tasted. Not that I'm bragging, it's just that...you know...I rule your world.

Ingredients:

1 large orange or two tangerines; peeled, pitted and pithless, diced into small wedges

1 medium blood orange; peeled, pitted and pithless, diced into small wedges

2 handfuls Kalamata olives; sliced

1 handful pistachio nuts; crushed, wallopped and kersplatted

1 handful fresh mint (or several different mints); minced

1 handful fresh cilantro; minced

2 tsp kalamata olive oil

1 tbl. cardamom (up to 2 tbl. if you're into that)

1/2 tsp red pepper (powdered)

1/4 tsp nutmeg

1/2 tsp salt

Toss everything larger than a crumb in a bowl (including the minced mints.) Let that sit for about 10 minutes.
The olive oil and spices should be mixed up in a thrash together, and drizzled over the top, last. Give it a mix, and serve just like that.

It absolutely helps to stick the mint and cilantro in the freezer for 20 minutes before chopping roughly (even ripping it into smaller pieces before chopping) to release their aroma, right before serving.

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